Plum Good Chicken Thighs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4pound(s) skinless, boneless chicken thighs
1/2teaspoon(s) Chinese five-spice powder
1/2teaspoon(s) salt
3 green onions
1 tablespoon(s) olive oil
1/2cup(s) chicken broth
1/2cup(s) plum jam
2 tablespoon(s) balsamic vinegar
1 bag(s) (12-ounce) microwave-in-the-bag trimmed green beans
1 package(s) (8.8-ounce) heat-and-serve precooked brown rice
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Directions: |
Directions:In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside.
In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 |
Personal
Notes: |
Personal
Notes: In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside.
In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions.
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