H
Honey Plum Soy Chicken
2016-05-07 17:09:06
Serves 4
Prep Time
1 hr 20 min
Cook Time
2 hr 20 min
Total Time
3 hr 40 min
Ingredients
- 8 bone-in, skin-on chicken thighs
- 3 cups red wine
- 3 bay leaves
- 1 13 oz jar black cherry jam
- 3/4 cup honey
- 1 20 oz bottle low sodium soy sauce
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 4 plums, pitted and chopped
- 12 oz egg noodles
- 2 green onions, diced, white & green parts
Instructions
- In a large bowl, add the chicken thighs, 2 cups of red wine, and the bay leaves. Toss to coat, cover with plastic wrap, and marinate in the fridge for 1 hour. In a medium bowl, add the jam, honey and soy sauce, whisking to combine. In a large pot, heat the oil over medium-high heat. Remove the chicken from the marinade, and add to the pot. Cook until brown, 7 minutes a side. Reduce the heat to medium-low and add the garlic, cooking for 1 minute. Add in the remaining cup of wine, the chopped plums, and the honey-plum-soy mixture. Bring to a boil and reduce to a simmer. Cover and cook for 1 1/2-2 hours until the chicken is super tender and falling off the bone. During the last 15 minutes of cooking, bring a large pot of water to a boil. Cook the noodles according to the package, and drain. Add a serving of noodles to each plate, and top with the chicken. Spoon extra sauce on top and garnish with the diced green onions.
Adapted from The Pioneer Woman Cooks: Food From My Frontier
Adapted from The Pioneer Woman Cooks: Food From My Frontier
SALT & PREPPY https://www.saltandpreppy.com/
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