Plum Delicious Chicken Recipes

PLUM DELICIOUS CHICKEN

Steps:

• Combine soy sauce, plum jam, honey and garlic; pour over chicken in 8 x 8-inch baking pan.
• Turn chicken over to coat both sides with sauce.
• Bake, skin side down, in 375 F oven 12 minutes.
• Turn chicken over; brush with sauce.
• Bake 12 minutes longer, or until chicken is no longer pink in center.

PLUM WONDERFUL CHICKEN

Steps:

• Over medium heat in a large skillet, brown chicken in hot oil for about 10 minutes.
• Remove chicken and place in 3-quart baking dish.
• Reserve some of the drippings.
• Drain off all but 1 tablespoon of the fat drippings left in the skillet.
• Add onion, garlic, and gingerroot.
• Cook until this mixture is tender and soft.
• Combine the rest of the ingredients and carefully add to the onion mixture.
• Bring to boiling and then reduce the heat and simmer, covered, for about 5 minutes.
• Carefully pour this mixture over the chicken in the baking dish.
• Bake, uncovered, at 350°F, spooning sauce over chicken occasionally, for 45-55 minutes until the chicken is done.
• Garnish with the green onions.
• *We like our dark meat chicken to be falling off the bone tender, so I usually depart from the original recipe by lowering the heat and cooking for a much longer time. The meat is so soft then and that's how we like it.

TANGY LEMON-PLUM CHICKEN

Steps:

• Puree plums in a blender.
• Saute onion in butter until tender (do not brown).
• Add plum puree and the rest of the ingredients (except chicken).
• Simmer together 15 minutes.
• Sprinkle chicken with garlic powder and salt to taste.
• Bake covered at 350 degrees for about 30 minutes, then uncover and spoon on half of the plum sauce, spreading evenly.
• Raise oven heat to 400 degrees and return chicken to oven for 15 more minutes.
• Baste chicken with the rest of the sauce and return to the oven for another 15 minutes.
• Alternatively,this is also wonderful grilled!
• Grill over medium coals until almost done, then baste frequently with plum sauce; can serve extra on the side.

SKILLET PLUM CHICKEN TENDERS

Steps:

• Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

CHICKEN WITH PLUM GLAZE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
• While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
• Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

PLUM CHICKEN

Steps:

• Pit and quarter black plums.
• Heat and stir chicken stock, red wine vinegar and brown sugar to combine.
• Place chicken thighs and plums in bottom of baking dish. Pour stock over chicken and plums.
• Bake in 350 degree oven for one hour.

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
• Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
• Bake in preheated oven for 25 minutes.
• While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
• Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

GRILLED PLUM CHICKEN

Steps:

• Combine the vinegar, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil. Pour over chicken and marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill to high. Grill chicken about 12 minutes, flipping once. Brush each breast with plum sauce and grill 1 minute more.

CHICKEN IN PLUM SAUCE

Steps:

• Coat chicken pieces with flour; brown in oil in a large skillet over medium heat. Transfer to a greased 13-in. x 9-in. baking pan. , Drain plums, reserving syrup; remove pits and coarsely chop plums in a food processor. Pour into a measuring cup; add enough syrup to equal 2 cups. Place in a saucepan. Add honey, vinegar and garlic; bring to a boil. Cook and stir for 2 minutes. Pour over chicken. , Bake, uncovered, at 350° for 45 minutes or until chicken juices run clear.

CHICKEN WITH PLUM CHUTNEY

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
• Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
• Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

EASY CHICKEN IN PLUM TOMATO SAUCE

Steps:

• remove skin from chicken.
• heat 1 tablespoon of olive oil and butter in a pan over medium heat.
• add chicken pieces, season with salt and pepper.
• cook for 8 minutes, turn chicken pieces over and cook for 8 minutes.
• remove chicken from pan and keep warn.
• heat 1 tablespoon of olive oil in frying pan.
• add onions and garlic, cooking until onions are soft.
• add yellow peppers and tomatoes, red pepper flakes, saffron.
• cook for 5 minutes.
• pour in wine and cook for 7 minutes.
• combine chicken with tomato mixture.
• sprinkle with parsley flakes.
• serve with cooked potatoes.