Honey Plum Soy Chicken

This is a Pioneer Woman recipe from her latest cookbook. The original recipe called for an entire bottle of soy sauce, but I reduced that amount to a 1/4 cup and to be honest that was still a little too much. We also used cherry preserves rather than plum and plumogranate plumcots in place of the regular plums, for just a little more fruit flavour. Apart from being a little salty from the soy sauce we both really enjoyed this.

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.