Braised Chicken Thighs with Plums

  • EllenDeller Posted: 09/02/10
    Worthy of a Special Occasion

    We found this to be exceptionally delicious. I made 1/2 the recipe (for two people) but kept all the allspice and black pepper--also added a bit of crushed red pepper. I had no brandy, so substituted cream sherry, which worked well. Cooked the plums only 4 minutes, which helped them keep their shape while also being tender. Served on couscous with steamed summer squash. This is really special!

  • ket1220 Posted: 07/29/10
    Worthy of a Special Occasion

    My family really enjoyed this recipe, even my picky 3-year-old. The allspice combines well with the sage, something I would have never thought to do. I used boneless, skinless chicken breasts and decreased the cooking time. It took less time than some of the claimed "quick" recipes in Cooking Light, which often take me 3 times the amount of time to make (at least for me). We'll be keeping this recipe, as it meets all my requirements - healthy, takes little time and tastes terrific.

  • SarahK38 Posted: 08/03/10
    Worthy of a Special Occasion

    I would rate this recipe as only okay. The chicken turned out very nice and moist, but the plums pretty much fell apart and turned to mush--and didn't taste very good. Maybe I just had a bad batch of plums, but I can't imagine them turning out the way they do in the photo, where they look nice and firm. Perhaps next time I'll try dried plums instead. The recipe was easy, though.

  • ComalCook Posted: 09/06/10
    Worthy of a Special Occasion

    Surprised at how delicious this dish turned out. I used chicken leg quarters. No plums were used "plum-pricots" Never heard of them either, but the result was very satisfying. Served w. a salad of Romaine, red bell pepper, english cuke, avocado and goat cheese.Used the dressing from same issue for the grilled fruit. Very pleasant.


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