8 bone-in, skin on chicken thighs
3 cups red wine 3 bay leaves
13 oz plum preserves (I used cherry)
1 cup honey
1/4 cup soy sauce
2 tbsp olive oil
4 garlic cloves, minced
4 plums, pitted and chopped (I used plumogranate plumcots)
Place the chicken thighs in a large bowl with two cups of red wine and the bay leaves, cover and refrigerate for an hour.
In a small bowl mix together the preserves, honey and soy sauce.
In a large skillet, heat olive oil. Remove chicken form the red wine, brown in the olive oil. Add the garlic, remaining cup of red wine, plums and preserves mixture.
Bring to a boil, reduce heat to simmer, cover and cook for about an hour until the chicken is cooked through.
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