Skillet Chicken with Plums - Serves 4

Skillet Chicken with Plums - Serves 4

Adapted from Washington Post

Ingredients:

• 3/4 tsp fine salt, divided 
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2.5 lb total), trimmed of excess fat if desired
• 1 tbsp neutral oil, such as canola or vegetable
• 1 lb red or black plums, pitted and wedged (~ 16 to 20 wedges per plum) 
• 1 large red onion (~9 oz), halved and sliced 
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tbsp balsamic vinegar
• Crusty bread or cooked grains, for serving

Equipment/Other:
Cast iron skillet (12") - We use our Lodge

Oven

Directions:

1. Close doors and open windows as needed (unless you have a ventilated hood)
2. Position a rack in the middle of the oven and preheat to 400 degrees. 
3. In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper. 
4. Pat the chicken dry and sprinkle both sides with the seasoning mixture. Set a large plate next to the stove.
5. In the 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.
6. 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. 
7. 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. 
8. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
9. 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 165 degrees). Serve hot, with bread or cooked grains.

Substitutions

Chicken thighs >> chicken breasts, with an adjustment to the cooking time.
Plums >> other stone fruit.
Red onion >> any type of onion.
Balsamic vinegar >> red wine vinegar or sherry vinegar.