Chicken with Italian Plums

Italian plums are one of my favorite fruits, and they have a relatively short season, so grab them when you can.  I probably love the dusky, deep color as much as the flavor. Stack them in a bowl, and they make a beautiful centerpiece.  Also called “prune” plums (because yes, these are dried and sold as prunes), they are more densely-fleshed than most commercial plums.  This means that they hold their shape better in a cooked dish, so I decided to make a simple chicken and plum stovetop sauté.

To make this grain-and-gluten free, I dusted the chicken with coconut flour.  Since gluten free cooking is becoming mainstream, you should be able to find coconut flour in your regular grocery store, but you can also order it from Bob’s Red Mill. Since coconut flour is stripped of most of the natural oils, it does have some coconut flavor, but it is pretty mild.

I used pastured, bone-in chicken thighs for this because I prefer the flavor, but you could use boneless thighs or breasts and have a similar result.  Larger pieces will require an increased cooking time.

5.0 from 2 reviews

Chicken with Italian Plums
Author: 
Recipe type: Main Dish, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 to 6 bone-in chicken thighs
  • ⅓ cup coconut flour
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ⅓ cup water
  • 3 tablespoons white wine vinegar
  • 1 teaspoon minced garlic
  • ½ teaspoon Aleppo pepper (or crushed red pepper)
  • 6-8 Italian plums, pitted and halved
Instructions
  1. Dredge the chicken with the coconut flour, lightly coating all sides. Sprinkle with the salt. Discard any unused coconut flour.
  2. In a 12-inch skillet, heat the butter and the olive oil over medium heat. When the butter is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.
  3. Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

If you have never tried Italian plums, look for them right now at your Farmers’ Market or local farm stand–they usually do not last long when they are in season.

Thanks for reading,

-Angela

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7 Responses to Chicken with Italian Plums

  1. Lisa @ Snappy Gourmet September 20, 2012 at 6:07 pm #

    Sounds really good! I don’t think I’ve ever had coconut flour but really need to give it a try.

    • Angela September 20, 2012 at 7:06 pm #

      So far I don’t care for it much for baking, but it works really well for recipes like this. Still experimenting.

  2. Karen Harris September 21, 2012 at 6:32 am #

    I haven’t tried coconut flour either but would like too. I’d love to try it on shrimp. Your chicken looks delicious.

  3. Jersey Girl Cooks September 21, 2012 at 6:26 pm #

    I have not cooked with coconut flour or Italian plums. This dish sounds delcious.

  4. Kiran @ KiranTarun.com September 26, 2012 at 1:48 pm #

    Chicken + plums equates to YUM!

  5. Betty King September 29, 2012 at 5:48 pm #

    Karen, I like your idea to use shrimp. I may try making both soon.

    • Angela September 29, 2012 at 5:53 pm #

      If you try the shrimp I would love to hear back–it does sound good.

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