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.
- 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
- Dredge the chicken with the coconut flour, lightly coating all sides. Sprinkle with the salt. Discard any unused coconut flour.
- 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.
- 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,