Seared Chicken Thighs With Plum Glaze

5
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"There is a place called The Fresh Market in Naples, Oh what a great store, I just love to browse in there forever. Every weekend they have cooking presentations. One week it was this recipe and it was simply outstanding. It was quick to put together and the chicken was ever so moist. The brand of chutney they used was Virginia Chutney Company in Spicy Plum. Really a delicious dish even to serve to company. Served with garlic mashed potatoes or wild rice....yummy"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (196.1 g)
  • Calories 384
  • Total Fat - 30.1 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 137.2 mg
  • Sodium - 366.1 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.8 g
  • Protein - 24.9 g
  • Calcium - 14.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Season chicken with salt and pepper. Heat a saute pan over medium high heat for 2 minutes or until very hot. Add olive oil to heated pan and swirl around to coat. Sear chicken for 2 to 4 minutes per side. Move around so they don't stick to pan.

Step 2

Remove chicken from pan and put on clean plate and set aside. Add chopped shallots to pan and saute for 2 minutes until barely translucent.

Step 3

Remove pan from heat and add wine and scrape up bottom bits in pan

Step 4

Turn heat to low and return pan to heat. Add chutney and chicken stock stirring to mix. Return chicken and any dripping on plate and allow chicken to finish cooking through. (About 7 minutes). Serve immediately.

Tips & Variations


No special items needed.

Related

KymmarieG

Absolutely delicious and easy to make.

review by:
(22 Oct 2019)

Derf "RIP" Forever in our Kitchen

mmm YUM! Vergy delicious and would be a wonderful company meal. I wish i could have found the chunky plum sauce, but i had to be content with smooth plum sauce. it worked very well and did make a wonderful glaze. The red wine added a lovely richness to the glaze. Thanks for posting.

(6 May 2012)