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!
Braised Chicken Thighs with Plums
Comments and Reviews 1-4 of 4
EllenDeller Posted: 09/02/10
ket1220 Posted: 07/29/10
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
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
Surprised at how delicious this dish turned out. I used chicken leg quarters. No plums were available...so 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.