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Braised Chicken with Dried Plums


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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2008


  • 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


  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.

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