Best Plum Good Chicken Thighs Recipes

PLUM GOOD CHICKEN THIGHS

Steps:

• Finely chop 2 tablespoons of green onions and set aside for the garnish. Cut remaining green onions into 1-inch pieces.
• Toss chicken thighs with five-spice powder and salt in a bowl.
• Heat oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer to a plate, leaving drippings in the skillet.
• Cook green onion pieces in the drippings until lightly browned, about 4 minutes. Stir in plum jam, chicken broth, and balsamic vinegar. Bring to a boil. Reduce heat to medium and return thighs to the skillet. Cook until syrupy, turning a few times to coat, about 5 minutes. Garnish with reserved green onions.

PLUM GOOD CHICKEN THIGHS

Steps:

• In bowl, toss thighs with five-spice powder and salt. Finely chop green onions (enough to total 2 tbsp.) reserve for garnish. Cut remainder of onions into 1 inch pieces, set aside.
• In skillet, heat oil on medium heat. Add thighs and cook 10 minutes (or until browned/no pink), turning once. Transfer to plate.
• In drippings left in skillet, medium heat, cook 1 inch onion pieces 4 minutes (lightly browned). Stir in broth, jam, vinegar; heat to boiling.
• Reduce heat to medium, put thighs in pan for five-ten minutes or until syrupy. Turn chicken a few times to coat with syrup. Garnish with finely chopped green onions.
• Pairs well with asian themed side dishes, rice, vegetables.

PLUM GOOD CHICKEN THIGHS

Steps:

• 1- In bowl, toss thighs with five-spice powder and 1/2 t. salt. From dark-green end of onions, finely chop enough to equal 2 T.; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside. 2- In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout; turning once. Transfer thighs to plate, cover to keep warm. 3- In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam and vinegar; heat to boiling. Reduce heat to medium and cook 3-4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.