Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute, stirring frequently. Stir in brandy; cook 30 seconds or until liquid evaporates. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and sage; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer for 12 minutes. Arrange plums in pan; cook for 8 minutes or until chicken is done. Drizzle with juice.
Tasty dish even though I had a few substitutions - boneless, skinless chicken thighs, five spice instead of allspice (I was out) and dried plums (market did not have fresh this time of year). Served with couscous and steamed broccoli. It was a hit with the family and easy to prepare. Will make again - hopefully when fresh plums are in season.
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.
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!
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.
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.
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