Braised Chicken Thighs with Plums

Photo: Randy Mayor; Styling: Mindi Shapiro

Yield:

4 servings (serving size: 2 chicken thighs and about 1/2 cup plum mixture)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

July 2010