Double Plum Baked Chicken

  • rinkrat345 Posted: 01/08/12
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    Unbelieveable! This is an excellent recipe. I couldn't find plum wine so I used riesling. I served it over brown jasmine rice which soaked up the sauce perfectly. Next time I would add a few more prunes because they were awesome. I will definitely make this often!

  • steponme Posted: 01/13/12
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    The chicken was moist and flavorful it had the perfect amount of heat with the chile sauce. I used Moscato in place of the plum wine. Served with jasmine rice and sauteed asparagus; delicious!

  • KellyDiff Posted: 01/19/12
    Worthy of a Special Occasion
    Philadelphia, PA

    This was SO delicious, and an easy & quick weeknight meal. It did require a bit of advance planning (who has plum wine on hand?), but with all the ingredients in hand, it was quick to prepare. Sadly I left out the chili sauce so my 3.5 year old would eat it (but added a bit to my own serving). Served with jasmine rice and steamed green beans - yum!

  • Monica3 Posted: 01/31/12
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    This was delicious! I substituted rose for the plum wine, and I skipped the oven (I just cooked in the plum sauce a bit longer). Not only was the result extremely tasty; it was quick, too. I also followed an earlier reviewer's advice and added extra plums.

  • annie34567 Posted: 01/07/12
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    Excellent recipe - the siracha adds a nice low-level of heat, which was not immediately apparent. My in-laws (not spicy food lovers) liked it, even though they said it was a little more heat than they were used to... but they wanted seconds! Such a great combo of smells and flavors - definitely going into the regular recipe rotation. The chicken was incredibly moist - I doubled the recipe so it needed a little more than the recommended time in the oven, but don't overcook! My husband actually picked up his plate and drank the sauce when he thought no one was looking - his mom caught him and laughed! I did leave out the Chinese mustard because we have a mustard hater in the family - but still amazing.

  • RoMiDo Posted: 01/19/12
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    Very good. Skipped the chili sauce because of 4&6 yo kids but the sauce was yummy! We like the plums with the chicken, great compliment.

  • CAgirlinIA Posted: 02/22/12
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    This is a keeper! I didn't want to go to the store, living in rural Iowa, so used what I had on hand. Fortunately there were just two changes - plum sauce for the wine and Thai chile paste for the sauce. FANTASTIC! I think this is a definite dinner party recipe as long as you knew the guests liked spicier food. I served it with a combination of brown and wild rice and steamed asparagus. And I used extra dried plums....yum!

  • srwfromorange Posted: 01/22/12
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    Made this last nite for our friends we like to call " the pigs" cuz they will always try a new recipe with us. Too bad about this one tho, none of us really cared for it at all. I used a Plum wine that I had never had before & didnt taste & that's the only thing i can think of that made any difference, because we added some Plum Sauce to some of the sauce left on my plate & the sweetness we were looking for came out then. We also disliked the dried plums, we didnt think it added that much to the flavor of the dish. I'm going to try it again with a different wine & without the plums. We'll see.

  • dawnkreidler Posted: 03/01/12
    Worthy of a Special Occasion
    Timonium, MD

    This was very good and easy to make.

  • Eggcellent Posted: 02/22/12
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    My husband enjoyed it and said the sauce was the draw....My 11 year old ate it chili and all (though I used Thai chili and garlic sauce cause I didn't have the other). We used the reisling instead as well. My husband said it is definitely a "do again". Might leave the chili out to get the 7 year old to eat it.

  • abby321 Posted: 03/23/12
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    I can't believe I got my 4 and 2 year old kids to eat prunes! This was a fantastic recipe that I will make again. I used 1/2 tsp sriracha but otherwise kept to the recipe exactly, and the sauce was flavorful without being too spicy. Next time, I'll add more dried plums since they were so soft and sweet, a nice and unusual compliment to the chicken.

  • ilikefoodmore Posted: 03/09/13
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    I used chicken thighs instead of breasts, so it cooked longer. I was afraid that the sauce would come out too sweet, but it's actually very savory, moist and tangy. I will make this again.

  • LCS06880 Posted: 03/06/12
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    Very nice recipe. I tripled the sauce and used 6 chicken breasts. Used Frank's Red Hot in the place of the Sambal Olek and regular dried mustard in place of the Chinese Mustard. Quick weeknight meal.

  • BethieC Posted: 03/25/12
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    Ehhh. I was so excited to try this dish, but was a little disappointed with the results. It may have been my fault, because I doubled (or possibly tripled) the sauce and then it didn't reduce down well. Still, we ate it all and my husband and teenaged daughter liked it. Next time, I won't experiment with the quantity of sauce and instead of using hot chili sauce (I used sriracha) I might use Thai sweet chili sauce. Other than the sauce fiasco, I didn't change a thing the first time I made it.

  • JanienePape Posted: 08/07/12
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    The dish had great flavor but the cooking time just did not seem right. I did add more chicken and they were big breasts, but, braising for 3 minutes then cooking in oven for 6 minutes, even at 425 is just not sufficient cooking time for any chicken. I cut into the chicken twice and still had raw chicken, so be careful to check your internal temps. You can guess that I over cooked a little as a result, but not too bad. Per the recipe, which is 7 points in weight watchers, the sauce does reduce down quite a bit so if you want more delicious sauce for your rice or to pour over your chicken, you will have to increase amounts. The flavor was good. Made my own chinese mustard by adding water and a little vinegar to dry mustard. Most chinese mustard's have oil. I would increase the plums next time.

  • TanGent Posted: 11/18/13
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    I see a lot of reviews where folks made changes to the recipe so it didn't come out as it should. If you follow the recipe closely you'll get it right and all the reviews would be 5 stars for this dish (assuming you like the ingredients). I've made this recipe both with regular mustard and with real Chinese mustard and the difference is huge. Also you can't get the heat right using tabasco or hot sauce, you have to use sambal oelek. Also I doubled up on the sauce ingredients to make more sauce, as the reduction removes a lot of it. About the cooking times, I cooked the chicken in the oven for 30 minutes at 425F and the internal temps still barely read 145F. I served it as is because I didn't want to overcook the chicken breast and it tasted great. Very moist chicken and tangy sauce.

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