Chicken with Italian Plums
Recipe type: Main Dish, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 to 6 bone-in chicken thighs
  • 1/3 cup coconut flour
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/3 cup water
  • 3 tablespoons white wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper)
  • 6-8 Italian plums, pitted and halved
  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.
Recipe by Seasonal & Savory at