Chicken Thighs With Fresh Plum Agrodolce

Name: Chicken Thighs With Fresh Plum Agrodolce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 4 large boneless, skinless chicken thighs (about 1 1/4 pounds); Salt; 1 large shallot (or 1/2 small onion), thinly sliced; 3 large red plums, pitted and cut into 1/2-inch wedges; Red-pepper flakes; 1/3 cup sherry vinegar; 3 tablespoons honey; 1 tablespoon cold butter, salted or unsalted

By Samantha Seneviratne

Published July 24, 2024

Chicken Thighs With Fresh Plum Agrodolce — Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Rating: 5(258)
Comments: Read comments

Agrodolce means “bittersweet” in Italian and usually refers to a tangy sauce made with honey or sugar along with vinegar. This summertime riff is inspired by the Italian classic but uses fresh plums to add an additional sweet tart element. Simmered with sherry vinegar and honey, the softened plums make a beautiful sauce to top simple chicken thighs making this a weeknight meal that’s lovely enough for company. Round out the meal with some rice and roasted asparagus.

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Ingredients

Yield:4 servings

3tablespoons olive oil
4large boneless, skinless chicken thighs (about 1¼ pounds)
Salt
1large shallot (or ½ small onion), thinly sliced
3large red plums, pitted and cut into ½-inch wedges
Red-pepper flakes
⅓cup sherry vinegar
3tablespoons honey
1tablespoon cold butter, salted or unsalted

Ingredient Substitution Guide

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Preparation

Step 1
Heat 2 tablespoons olive oil in a large skillet over medium-high. Pat the chicken dry and season with salt. Place the chicken in the skillet and brown on all sides, 3 to 4 minutes per side. (Don’t try to flip the chicken until it releases naturally from the pan.) Transfer the chicken to a plate.
Step 2
Add the remaining tablespoon olive oil to the skillet. Add the shallot and plums and season with salt and a generous pinch of red pepper. Cook, stirring, until shallots have softened. Add the vinegar and honey and bring to a simmer. Return the chicken to the pan along with any accumulated juices and cook until the sauce is syrupy and the chicken is cooked through, about 4 minutes. Transfer chicken to a serving plate. Whisk the butter into the pan sauce and season to taste.
Step 3
Serve the chicken topped with the plum sauce.

Ratings

5 out of 5

258 user ratings

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Comments

lynn10 months ago

curious — recipe says boneless, skinless; picture looks like bone-in, skin on, which is what i’d prefer. guess just cook a bit longer and check temp.

PB10 months ago

Used four boneless pork loin chops; otherwise followed the recipe. This was easy and delicious. The sauce was intense and velvety. Definitely serve with rice, mashed potatoes, bread - something to soak up the (awesome) sauce.

Diana10 months ago

“Whatever grows together, goes together. Was just reminded of this axiom by The Bear just saying —. Serving this fresh plum-based dish with asparagus at the height of summer makes no sense. How about grilled eggplant, zucchini or peppers?

Lianne4 days ago

Has anyone tried this with frozen plums?

Adina2 weeks ago

Delicious and so elegant. Served it over polenta. Used bone-in skin-on thighs. Browned first in a pan, moved to 425 oven for 10 mins, removed from pan and added shallots/plums, and then returned them to the pan and finished in the sauce—perfetto!

AJ2 months ago

It was good. I agree about serving it with a starch of some type. I don't know if I will make again.

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