I love the flavor combination of sweet plums with garam masala and thighs! It's important to choose skin-on, bone-in thighs or drumsticks - that's how the recipe will be enhanced in flavor. Serve with a simple salad and toasted bread! I hope you'll give it a try!!
Servings: 4
Preparation: 15 minutes
Cooking: 35 minutes
Ingredients :
- 2 tbsp sunflower oil
- 4 thighs with skin and bone
- 4 chicken drumsticks
- 1 tsp kosher salt
- 2 tsp garam masala
- 2 cloves garlic, thinly sliced
- 1 cup white wine (I like Stefano pinot gris for this)
- 1 tsp all-purpose flour
- 1 small red onion, thinly sliced
- 500 g Alsace plums, pitted and halved
- ½ fennel or half a chioggia radicchio, thinly sliced (optional)
- 3 or 4 sprigs of fresh thyme
To serve:
- Rocket and fennel salad
- Lemon juice
- A drizzle of olive oil
- Flat-leaf parsley, coarsely chopped
- Toast
Steps:
- Preheat oven to 375F.
- Season the chicken with salt on both sides and heat a large Dutch oven (braiser) over medium-high heat. Add the oil and roast the chicken pieces skin side down for at least 5 minutes without touching them to obtain a nice caramelisation. Turn and cook for another 2 minutes. Remove from the pan and set aside.
- Add garlic, garam masala and pepper - cook for about 1 minute. Deglaze with white wine and scrape the bottom of the pan. Add 1 tsp flour and stir vigorously. Bring to a boil and add red onion, plums and radicchio if using. Cover and cook for about 5 minutes.
- Stir and add the chicken pieces on top of the vegetables. Add the fresh thyme sprigs, inserting them throughout the chicken pieces. Transfer to the oven for about 20 minutes, until the chicken is cooked and the sauce is smooth.
- Serve directly in the center of the table. Sprinkle with flat parsley and with salad and toast. SO good.