4 servings (serving size: about 4 chicken pieces and 6 plum wedges)
2 tablespoons all-purpose flour
1 teaspoon curry powder
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
6 skinned, boned chicken thighs, each cut into 3 pieces
1 teaspoon vegetable oil
1 cup (1-inch) sliced green onions (about 4)
6 red plums, quartered (about 1 1/2 pounds)
3/4 cup dry white wine, divided
2 tablespoons minced crystallized ginger
How to Make It
Combine first 5 ingredients in a zip-top plastic bag, and add chicken. Seal and shake to coat. Remove the chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add onions to pan, and sauté for 2 minutes. Add onions to chicken, and keep warm. Add plums and 1/4 cup wine to pan, scraping pan to loosen browned bits; cook 4 minutes or until plums are browned. Add 1/2 cup wine and ginger to pan; bring to a boil. Add the chicken mixture to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.
Excellent, delicious and easy! Cut the thighs into smaller pieces. Not having green onions, large diced onion worked well! And, not having fresh plums, dried plums (prunes) were perfect! One caution when adding the wine and and plums to the hot skillet...the mixture sizzles! We will certainly enjoy this dinner, served over Basmati rice, again!
I have made this recipe for years, and loved it from the first time I made it. It is remarkably quick and flavorful. The sauce is rich and caramelized and the chicken is very tender. Don't even consider using chicken breasts, you really need the chicken thighs for this to turn out properly.
It's one of the few recipes that I always make verbatim without any substitutions. That being said, I think it could also be good using apricots or peaches instead of the plums.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.