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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 16.9g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 29g
  • Carbohydrate: 11.5g
  • Fiber: 1.8g
  • Cholesterol: 114mg
  • Iron: 1.8mg
  • Sodium: 492mg
  • Calcium: 33mg

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. 1. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken.
  2. 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.
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