Name: Skillet Chicken Thighs With Plums

Ingredients:

• 3/4 teaspoon fine salt, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2 1/2 pounds total), trimmed of excess fat, if desired
• 1 tablespoon neutral oil, such as canola or vegetable
• 1 pound red or black plums, pitted and cut into wedges
• 1 large red onion (9 ounces), halved and sliced
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tablespoon balsamic vinegar
• Crusty bread or cooked grains, for serving

Instructions:

• Position a rack in the middle of the oven and preheat to 400º.
• In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper.
• Pat the chicken dry and sprinkle both sides with the seasoning mixture.
• Set a large plate next to the stove.
• In a large (12-inch) skillet over medium heat, heat the oil until shimmering.
• Arrange the chicken skin side down in the skillet, and cook until the skin renders its fat and browns, about 7 minutes.
• Flip, and cook until browned on the other side, about 2 minutes.
• Transfer the chicken to the plate.
• Increase the heat to medium-high.
• Add the plums, onion and the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until they start to soften, 3 to 5 minutes.
• Add the broth and vinegar, and cook, stirring occasionally and scraping up any brown bits stuck to the bottom of the skillet, until the liquid reduces by about half, 3 to 5 minutes.
• Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
• Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh without touching the bone should register at least 165º).
• Serve hot, with bread or cooked grains.

Comments: Takes about 45 minutes. Can substitute chicken breasts for chicken thighs, with an adjustment to the cooking time; other stone fruit for the plums; any type of onion for the red onion; and red wine vinegar or sherry vinegar for the balsamic vinegar.
12/14/2025 - The base was 2.5 lbs of chicken thighs, but they were boneless and skinless. This is the wrong time of year for plums so I used peach slices from the frozen food section. I doubled the spices except for the pepper and salt. I followed the times recommended, except I roasted it longer because the thermometer never indicated 185º. We think the thermometer is wrong. I served it with green salad, sliced beets, and Dakota loaf bread from the Great Harvest Bread Company.

Source: https://www.washingtonpost.com/recipes/skillet-chicken-thighs-plums/

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