Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1
Julianna Grimes
Recipe by Cooking Light July 2010

Gallery

Credit: Randy Mayor; Styling: Mindi Shapiro

Recipe Summary

total:
45 mins
Yield:
4 servings (serving size: 2 chicken thighs and about 1/2 cup plum mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken.

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  • 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.

Nutrition Facts

357 calories; fat 16.9g; saturated fat 6.6g; mono fat 5.8g; poly fat 2.8g; protein 29g; carbohydrates 11.5g; fiber 1.8g; cholesterol 114mg; iron 1.8mg; sodium 492mg; calcium 33mg.
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