3 apples, any variety, peeled, cored and coarsely chopped
5 plums, pitted and coarsely chopped
1 cup water
12 boneless chicken thighs
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 1/2 tablespoons butter
1 large onion, peeled and thinly sliced
1/3 cup Sauvignon Blanc or other dry, light-bodied white wine
1/4 cup finely chopped parsley leaves
1. In a medium-sized, heavy-bottomed saucepan, combine the apples, plums and 1/2 cup water and bring to a boil over high heat. Reduce heat to simmer and cook until fruit is very soft, about 20 to 30 minutes. Puree mixture in blender or food processor and set aside.
2. Season chicken with salt and pepper on both sides. In a large, heavy-bottomed skillet, heat the oil until it shimmers and carefully add the chicken, skin side down. (Work in batches if necessary to avoid overcrowding the pan - there should be at least 1/2 inch of space between each thigh.) Cook over medium-high heat for 5 minutes, then turn and cook 3 more minutes. Remove chicken to a plate.
3. Add butter to the same pan you used to cook the chicken and, once it foams and subsides, add the onion and season with salt and pepper to taste. Cook over medium heat, stirring frequently to dislodged browned chicken bits from bottom of pan. Once onion is translucent and golden, increase heat to high and stir in wine. Cook until liquid is almost completely evaporated, then stir in reserved apple and plum puree, adding the remaining 1/2 cup water and stirring well. Return the chicken to the pan, reduce the heat to medium-low, cover the pan and cook for about 15 minutes, or until the juices from the chicken run clear when pierced in the thickest part. Remove from the pan and serve the chicken with the pan sauce ladled over. Serves 6.
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