This dish is inspired by the simple country braises served in the Dordogne region of southwest France. Serve with rice or over egg noodles.
2 tablespoons olive oil
6 (6-ounce) skinless, boneless chicken breast halves
2 cups chopped onion (about 1 large)
3/4 cup finely chopped shallots (about 4)
2 cups apple cider
1/2 cup golden raisins
2 tablespoons fresh lemon juice
1 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1 cup pitted dried plums, halved
How to Make It
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in cider, raisins, juice, salt, curry, and pepper. Add chicken; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 25 minutes, turning chicken occasionally. Stir in plums; cook 5 minutes.