Braised Chicken Thighs with Plums

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.