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.
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