The Best Braised Chicken With Dried Plums
This recipe is from one of Martha's older cookbooks. It makes ABSOLUTELY DELICIOUS chicken, one of my all-time favorites. It's easy to make and is such a comforting and flavorful meal on a cool night. Best when served over mashed potatoes.
- Ready In:
- 2 tablespoons olive oil
- 8 skinless chicken thighs (boneless is best, but bone-in works fine too)
- salt and pepper
- 1 large onion, chopped
- 1 -2 tablespoon all-purpose flour (use 2 for a thicker sauce)
- 2 cups dry white wine (or white cooking wine)
- 1 cup pitted dried plum
- 3 bay leaves (optional)
- In a heavy pot or skillet (with a lid), heat oil over medium-high.
- Season chicken with salt & pepper. Cook in 2 batches until browned, 8-9 minutes, flipping once. Transfer to a plate.
- To pot, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown, 5-7 minutes. Reduce heat if necessary.
- Add flour, cook, stirring, 1 minute.
- Add wine and chicken along with any accumulated juices.
- Add bay leaves (if using).
- Cover and cook until chicken is opaque throughout, 8-10 minutes (or thirty if your pan sucks too!). Stir in prunes.
- If you prefer the sauce to be less watery, remove lid, and continue to cook on medium heat until the sauce reduces to the desired consistency.
- Remove bay leaves, and serve with polenta or mashed potatoes to catch the savory sauce.