Mmmmm…. plums. And chicken. It’s almost like a dessert that passes for dinner; and then you are allowed to have dessert afterward, as well!
I will waste no time.
For (approximately) 2 servings, you will need:
- 5 chicken thighs (you can use your favorite chicken cut here; you can use skinless or skin-on, as well)
- 3 plums
- 2 tbs butter
- 1/4 tsp allspice
- salt & pepper
- 1/2 medium onion
- 2 cloves garlic
- 1/4c brandy or dark rum
- 3/4c chicken stock
- 1 tsp ground sage
- 1 tsp fresh lemon juice
Start by melting the butter in a large skillet over med-high heat.
In the meantime, combine the salt, pepper, and allspice, and…
sprinkle it on each side of the chicken.
Once the pan is fully heated (be careful not to burn the butter, like I did the first time -.-), add in the chicken. Fry for approx 3 minutes on each side, or until browned.
While the chicken is frying, chop up the onions and garlic. Yea, multitasking!
Once the chicken is browned, remove it to a plate.
Reduce heat to medium. Add the onions into the pan and saute for 3 mins. Add in the garlic and saute for 1 additional minute.
Add in the brandy or rum; cook for 30 seconds or so until the liquid has reduced. Add the chicken stock and sage; stir.
Bring to a boil, then reduce heat to a simmer.
Add the chicken back in and cover. Cook for 12 minutes.
While the chicken cooks, pit the plums and cut into wedges. Yay, more multi-tasking!
Add the plums to the pan and cook for an additional 8 minutes. Add the lemon juice.
Serve with sauce drizzled over the chicken and plums. Yum! The plums are amazing after they are cooked. I hope you enjoy this dish as much as my husband and I did! ^_^