Curried Chicken with Plums and Ginger

A recipe from my mother's family cookbook. (may have originally come from a 1990's era issue of Cooking Light)

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon Madras curry powder
• 1 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black peppercorns, cracked
• 6 skinned, boned chicken thighs, each cut into 3 pieces
• 1 teaspoon vegetable oil
• 1 cup sliced green (1-inch) onions
• 6 red plums, quartered (about 1 1/2 pounds)
• 3/4 cup dry white wine, divided
• 2 tablespoons dry white wine, divided

Preparation

1. Combine first 5 ingredients in a zip-top plastic bag, and add chicken. Seal and shake to coat. Remove the chicken from bag, shaking off excess flour. 2. Heat oil in a large skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm.
2. Add onion to pan, and sauté for 2 minutes. Add onions to chicken, and keep warm.
3. Add plums and 1/4 cup wine to pan scraping pan to loosen browned bits; cook 4 minutes or until plums are browned.
4. Add 1/2 cup wine and ginger to pan; bring to a boil.
5. Add the chicken mixture to pan, and bring to a boil. Reduce heat and simmer 5 minutes or until chicken is done.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 1 hour.