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Braised Chicken with Dried Plums

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    On a cool night, simmer chicken with onion and white wine for a comforting and flavorful meal. Chicken thighs stay moist as they cook slowly in this hearty braise. Serve with polenta or mashed potatoes to catch the savory sauce.
    Everyday Food, September 2008
    • Prep Time 25 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons olive oil
    • 8 bone-in, skinless chicken thighs (about 3 pounds total)
    • Coarse salt and ground pepper
    • 1 medium onion, chopped
    • 1 tablespoon all-purpose flour
    • 2 cups dry white wine, such as Sauvignon Blanc
    • 1 cup pitted dried plums

    Directions

    1. In a 5-quart Dutch oven or heavy pot with a lid, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned, 6 to 8 minutes, turning halfway through. Transfer to a plate.
    2. To pot, add onion, and season with salt and pepper. Cook, stirring, until onion begins to brown, 3 to 5 minutes (reduce heat if browning too quickly). Add flour; cook, stirring, 1 minute. Add wine and chicken along with any accumulated juices.
    3. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes; stir in dried plums.

    Recipe Reviews

    • dorrity
      16 Sep, 2011

      Where is the PRINT button for this recipe? All of a sudden they seem to be leaving it out. How do you print these recipes?

    • drea77
      9 Aug, 2011

      I didn't add the dried plums - my family wouldn't have eaten them. This took longer that 8-10 minutes for the chicken to be done throughout, but it was really good. I recommend it for a cold fall night with some egg noodles to put the broth on.

    • MomToBoys917
      21 Oct, 2010

      Does this really cook up as fast as the recipe says it will and still have lots of flavor? Did you add the plums in at the very end before serving or when you added the chicken back into the pot with the white wine and let it all simmer together? I'm making this tomorrow night with mashed potato and maybe carrot and mushrooms. Can't wait and hope it's as good as you guys say it is :-) In a total chicken rut.

    • Orshy
      19 Oct, 2010

      I made this recipe the other day, but I made a couple of minor changes: I added 1 1/2 tbsp brown sugar to it and about 1 tsp of cinnamon. I actually cooked the whole thing together until the water on it (about 1 liter) evaporated. Served with mashed potatoes and sour cabbage ... it was AMAZINGLY YUMM!!! I will definitely make it again :)

    • andyandisa
      21 Oct, 2009

      This turned out just like the picture in the magazine. My kids liked it and I served it with Broccoli.

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