Chicken Thighs With Fresh Plum Agrodolce
Published July 23, 2024
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
4 large boneless, skinless chicken thighs (about 1 ¼ pounds)
Salt
1 large shallot (or ½ small onion), thinly sliced
3 large red plums, pitted and cut into ½-inch wedges
Red-pepper flakes
⅓ cup sherry vinegar
3 tablespoons honey
1 tablespoon cold butter, salted or unsalted
Nutritional analysis per serving (4 servings)
22 grams carbs; 141 milligrams cholesterol; 375 calories; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 1 gram fiber; 660 milligrams sodium; 29 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons olive oil in a large skillet over medium-high. Pat the chicken dry and season with salt. Place the chicken in the skillet and brown on all sides, 3 to 4 minutes per side. (Don’t try to flip the chicken until it releases naturally from the pan.) Transfer the chicken to a plate.
- Step 2
Add the remaining tablespoon olive oil to the skillet. Add the shallot and plums and season with salt and a generous pinch of red pepper. Cook, stirring, until shallots have softened. Add the vinegar and honey and bring to a simmer. Return the chicken to the pan along with any accumulated juices and cook until the sauce is syrupy and the chicken is cooked through, about 4 minutes. Transfer chicken to a serving plate. Whisk the butter into the pan sauce and season to taste.
- Step 3
Serve the chicken topped with the plum sauce.
Private Notes
Comments
curious — recipe says boneless, skinless; picture looks like bone-in, skin on, which is what i’d prefer. guess just cook a bit longer and check temp.
“Whatever grows together, goes together. Was just reminded of this axiom by The Bear just saying —. Serving this fresh plum-based dish with asparagus at the height of summer makes no sense. How about grilled eggplant, zucchini or peppers?
Used four boneless pork loin chops; otherwise followed the recipe. This was easy and delicious. The sauce was intense and velvety. Definitely serve with rice, mashed potatoes, bread - something to soak up the (awesome) sauce.
Make with a nice Parmesan polenta and spinach. Amazing.
Terrific! After reading comments about skin-on, bone-in thighs, I made these modifications: Used 1 tbl olive oil to brown the thighs, then drained fat after browning to 1 tbl to do shallots and plums. 2 black plums and 2 pluots. After adding the thighs back in to plum mixture, I could see that I was going to lose the nice sauce texture, so I put thighs under the broiler for about 10 minutes. Then added them back to sauce and served with rice and green beans. Excellent and beautiful.
I made this with lots of quartered Italian plums now in season — the small kind featured in the beloved NYT plum torte recipe. With six chicken thighs., I increased the other ingredients a bit too, winging it. Removed the cooked chicken to serving plate, poured the sauce over it and topped with small basil leaves. A big hit.