Wednesday, July 14, 2010

No Condiments Needed?

Tonight, something amazing happened! No, I didn't win the Lottery and no, I didn't discover an ancient artifact. I made a dish that Greg didn't need to put condiments on! Yes, it's the little things in life that matter. The fresh plum sauce I made was SO flavorful that it was just PERFECT on its own!


2 skin-on bone-in chicken thighs
Salt and ground pepper
2 Tbsp olive oil, divided
1/4 c onion, chopped
2 red plums, pitted, and cut into 1/2-inch pieces
2 Tbsp brown sugar
1 Tbsp red wine vinegar
1/2 tsp curry powder
1 c chicken broth


1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until browned, about 5 minutes per side. Transfer to a plate. Set aside.

2. To the same skillet, add remaining oil and onion; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, brown sugar, vinegar, curry powder and broth. Bring to a boil; add chicken and any juices that have accumulated. Reduce to a simmer, cover and cook until chicken’s internal temperature reaches 170°F.

3. Remove chicken and turn heat to high. Boil until plums are softened and liquid is slightly syrupy, about 2 minutes. Serve chicken with chutney spooned on top.

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