A festive Dutch holiday braise of chicken (traditionally rabbit) with prunes, orange and a warm hit of ginger.
Konijn met pruimen, rabbit braised with prunes, is a genuine Dutch holiday dish, especially in the southern provinces, prized for its sweet-savory balance and its place on Christmas tables. This version uses chicken thighs, which are far easier to source than rabbit for most home cooks, while keeping the exact same braising logic and flavor profile that defines the original — prunes, orange and warming spice simmered slowly into a deeply savory-sweet sauce. The chicken is browned first for color and fond, then braised low and slow in a mix of stock, orange juice and zest, with prunes added partway through so they plump without dissolving completely. A generous amount of fresh ginger, along with a cinnamon stick and a couple of cloves, gives the sauce real warmth without tasting like a dessert, and the braising liquid reduces on its own into a glossy sauce that clings to the meat by the time it's done.
Serves 5
Season chicken with salt and pepper. Heat butter and oil in a heavy pot over medium-high heat and brown the chicken on both sides, about 4 minutes per side. Remove and set aside.
In the same pot, cook the onion 5 minutes until soft, then add the ginger, cinnamon stick and cloves, and cook 1 minute until fragrant.
Pour in the stock and orange juice, scraping up any browned bits from the bottom of the pot. Stir in the orange zest.
Return the chicken to the pot, cover, and simmer gently 30 minutes.
Add the prunes and continue simmering uncovered 15-20 minutes until the chicken is very tender and the sauce has reduced and thickened slightly.
Remove the cinnamon stick and cloves. Taste and adjust salt. Scatter with parsley and serve with mashed potatoes or crusty bread to soak up the sauce.
Add the prunes partway through, not at the start, so they plump in the sauce without breaking down into mush.
Fish out the cinnamon stick and cloves before serving — they're for infusing flavor, not for eating.
If using rabbit for a more traditional version, expect a slightly shorter braise, since rabbit cooks faster than chicken thighs.
Traditional version: use bone-in rabbit pieces instead of chicken for the authentic holiday dish as served in the southern Netherlands.
Extra festive: add a splash of port or brandy to the braising liquid for deeper holiday flavor.
Apple swap: replace half the prunes with dried apples for a lighter, less intensely sweet sauce.
Refrigerate up to 3 days; the flavor deepens overnight. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.
Konijn met pruimen is a well-documented dish from the southern Netherlands, particularly Limburg and Brabant, historically served at Christmas and other family celebrations, reflecting a broader European tradition of pairing braised meat with dried fruit for festive richness.
Rabbit is the traditional protein in the original Dutch dish, particularly in the south of the country, but chicken thighs are a very reasonable and widely used substitute since rabbit can be harder to find.
Yes — it reheats beautifully and the flavor actually improves overnight, so braising it a day ahead and gently reheating is a good strategy for a busy holiday schedule.
Mashed potatoes are the classic pairing since they soak up the orange-ginger sauce well, though rice or crusty bread also work.
Per serving (420g / 14.8 oz) · 5 servings total
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