Country Chicken with Plums and Pinenuts

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper, then brown them on all sides until golden, about 8-10 minutes total. Remove chicken and set aside.

In the same pot, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.

Slice the red pepper and carrots into even pieces, then add them to the pot along with the cinnamon stick. Stir and cook for 2-3 minutes to slightly soften the vegetables.

Return the browned chicken to the pot and add the prunes. Pour in enough water or broth to barely cover the chicken, then bring to a simmer.

Cover the pot and simmer gently for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.

Taste and adjust seasoning with additional salt and pepper as needed. Remove the cinnamon stick.

Transfer the chicken and vegetables to a serving dish, then sprinkle the toasted pine nuts over the top just before serving to maintain their crunch.