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Chicken Thighs with Honey and Prunes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 30 min
  • $$
Gatheredtable
adapted from Home Made by Yvette van Boven

Ingredients

  • 3 tablespoons honey
  • 1 tablespoon allspice
  • 2 tablespoons red wine vinegar
  • 3/4 cup red wine
  • salt and freshly ground pepper
  • 1/3 cup canola oil
  • 6 boneless chicken thighs
  • 2 1/4 cups prunes

Directions

Prep: 1. Prepare a marinade by combining honey, allspice, red wine vinegar, red wine, salt and pepper. Make: 1. Preheat oven to 375. 2. Heat an oven safe pan over medium-high and add oil. Once warm and shimmery, add chicken, skin side down. Cook for about 1-2 minutes or until golden, then flip over and cook 1-2 minutes longer. 3. Add the marinade and prunes and cover with a lid. 4. Move pan to the oven and bake for 20 minutes or until cooked through.

Notes

Have time to make this dish tastier? Arrange the chicken in a pan and top with the marinade. Cover with plastic wrap and place in the refrigerator for a few hours, the longer the better.

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