Chicken Thighs With Fresh Plum Agrodolce
Published July 24, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons olive oil
- 4large boneless, skinless chicken thighs (about 1¼ pounds)
- Salt
- 1large shallot (or ½ small onion), thinly sliced
- 3large red plums, pitted and cut into ½-inch wedges
- Red-pepper flakes
- ⅓cup sherry vinegar
- 3tablespoons honey
- 1tablespoon cold butter, salted or unsalted
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
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Cooking Notes
lynn
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.
PB
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.
e reid
I made this last night for a relaxed family birthday dinner. Everyone loved it. The color of the piquant sauce is pretty. I double the recipe to have plenty. We had a couple of chicken thighs and sauce left and the recipe held well for leftovers. I didn't change any ingredients, only added some chopped basil and parley for garnish. As the recipe suggests, it was good with rice, and we had with a salad. I will make this again.
Diana
“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?
Rose
What's the calorie count per serving?
Gale Meyer
Instead of "large" shallot/"large" plums, weight of ingredients would be more helpful.
Casey
A flavorful and colorful dish with fairly low effort, this made a surprisingly easy and sophisticated weeknight meal. I could also easily serve it to my family for a fancy weekend dinner party. Try to use ripe, in-season fruit for best results. My sad grocery store plums were a little underwhelming but they tried their best. Don’t skimp on the butter at the end!
Francine
Followed recipe, but the result looks nothing like the picture. The plum sauce is indeed a sauce, not a scattering of lightly seared plum slices as the photo suggests. In fact, it was so soupy I removed the chicken thighs when cooked through, raised the heat, and nd reduced the sauce to something manageable. Still had an abundance of it. Might halve in future.
Leanne
Doubled the quantity, but otherwise followed the recipe. Boneless, skinless thighs didn’t quite brown like the photo, but it was quick, easy and delicious.
Steffym
Too much Sherry vinegar. Will halve it next time.
SPS
Followed the recipe. Oh my….it was delicious. Served with a cheesy mushroom rice casserole. Great flavors.
Adam
I didn’t have honey so I used light brown sugar and it was delicious and easy to make. Adding to my rotation of favorite dishes. Served it with white rice, which worked to mop up extra sauce.
Scrumptious plum dish!
Made this with purple plums with yellow flesh that we got from a community garden and it turned out great! What an amazing flavor combination. Served with quinoa and roasted zucchini. Yum!!
Jay
Well worth the effort! Plums needn't be red, just ripe. Use twice what the recipe calls for.
Elaine Johnson
I just "unsaved" this--we found it undistinguished, with no plum flavor transferring to the chicken. Other chicken thigh recipes much more interesting and worthwhile.
EJ
I made this with peaches, balsamic, thyme, and chopped fresh chard. Finished it in the oven then reduced the liquids down. It was delicious.
Jill
Yummy! This was super easy and weeknight-quick but tasted sophisticated and special. I used Italian plums which I highly recommend. I might add some fresh thyme to the sauce to French it up a bit more but fantastic recipe as is.
Ella
I used red wine vinegar instead of sherry vinegar which must have been a mistake, because the vinegar taste was overwhelming. Sauce ended up soupy. If I made again, I’d keep the plums fairly firm and omit vinegar entirely (maybe a squeeze of lemon instead).
Dan
Made it with home grown plums and half the vinegar, but it was still too tart, will skip the vinegar completely next time, the plums completely dissolved and the sauce was thin, id add a starch to thicken with the onions.
Delia
Followed the recipe as written except added another plum just because I had it. Delicious. Served over brown rice. Final dish looked just like the photo.
Bar Not Kitchen
Holy smokes was this easy and delicious. I did sub in boneless pork chops for the chicken because I thought the flavors would work better. Made half portion with 2 TBSP Honey and 1 TBSP Sherry Vinegar and same proportions of plum and shallot. Thought it came out great. I could see peaches working well also. Definitely company worthy
zandy
I had my doubts but this was so yummy. Do you think it could be made with skin on, bone in chicken thighs with a few adjustments?
mb
I did use plain oven roasted eggplant and thought it worked well with the chicken and basmati rice Concour that the sauce is brilliant
Gale Meyer
Instead of "large" shallot/"large" plums, weight of ingredients would be more helpful.
Adam
I didn’t have honey so I used light brown sugar and it was delicious and easy to make. Adding to my rotation of favorite dishes. Served it with white rice, which worked to mop up extra sauce.
SPS
Followed the recipe. Oh my….it was delicious. Served with a cheesy mushroom rice casserole. Great flavors.
Steffym
Too much Sherry vinegar. Will halve it next time.
Jay
Use Jerez sherry vinegar.
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