Braised Chicken Thighs with Plums

If you don’t typically keep brandy on hand, simply use 1/4 cup more chicken broth.  Recipe serves 4.

What you’ll need:

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon allspice
  • 8 bone-in chicken thighs, skin removed
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup brandy
  • 3/4 cup fat-free chicken broth
  • 1 teaspoon dried sage
  • 3 pitted plums, cut into wedges
  • 1 tablespoon lemon juice

What you’ll do:

  • Combine 1/4 teaspoon salt and 1/4 teaspoon pepper with the allspice.
  • Sprinkle evenly over chicken.
  • Melt the butter in a large nonstick skillet over medium-high heat.
  • Add the chicken to the pan; cook 3 minutes on each side or until browned.
  • Remove the chicken from the pan.
  • Add the onion to the pan and saute about 4 minutes, or until tender.
  • Add the garlic and saute 1 minute, stirring frequently.
  • Stir in the brandy, and cook 30 seconds or until the liquid evaporates.
  • Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, sage and chicken broth.
  • Bring to boil.
  • Return the chicken to the pan.
  • Cover, reduce the heat, and simmer for 12 minutes.
  • Arrange the plums in the pan and cook for 8 minutes.
  • Serve the chicken along with the plums and juice from pan.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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