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Braised Chicken Thighs with Plums

Photo: Randy Mayor; Styling: Mindi Shapiro
Total time 45 mins
Yield 4 servings (serving size: 2 chicken thighs and about 1/2 cup plum mixture)

Ingredients

  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon ground allspice
  • 8 bone-in chicken thighs, skinned
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup brandy
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1 teaspoon dried rubbed sage
  • 3 pitted plums, cut into wedges
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 357
  • fat 16.9 g
  • satfat 6.6 g
  • monofat 5.8 g
  • polyfat 2.8 g
  • protein 29 g
  • carbohydrate 11.5 g
  • fiber 1.8 g
  • cholesterol 114 mg
  • iron 1.8 mg
  • sodium 492 mg
  • calcium 33 mg

How to Make It

  1. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute, stirring frequently. Stir in brandy; cook 30 seconds or until liquid evaporates. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and sage; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer for 12 minutes. Arrange plums in pan; cook for 8 minutes or until chicken is done. Drizzle with juice.