Full of flavors, this combination of lean chicken, shallots, garlic and fresh, juicy plums is a very fruity blend. Serve with bread to mop up the gravy. You can use chunks of lean turkey or pork as they would also go well with this combination of flavors. The cooking time will still remain the same if you choose to use these main ingredients.
Recipe: (Serves 4)
2 slices lean bacon, rinds removed, trimmed and chopped
1 tablespoon sunflower oil
1 lb skinless, boneless chicken thighs, cut into 4 equal strips
1 garlic clove, crushed
175 g/6 oz shallots, halved
225 g/8 oz plums, halved or quartered (if large) and pitted
1 tablespoon light muscovado sugar
2/3 cup dry sherry
2 tablespoons plum sauce
2 cups fresh chicken bouillon
2 teaspoons cornstarch mixed with 4 teaspoons cold water
2 tablespoons chopped fresh parsley, to garnish
Crusty bread, to serve
Method:
In a large, nonstick skillet, dry-fry the bacon for 2-3 minutes until the juices run out. Remove the bacon from the pan with a draining spoon, set aside, and keep warm. In the same skillet, heat the oil and saute the chicken with the garlic and shallots for 4-5 minutes, stirring occasionally, until well browned all over.
Return the bacon to the pan and stir in the plums, sugar, sherry, plum sauce, and bouillon. Bring to a boil and simmer for 20 minutes until the plums have softened and the chicken is cooked through.
Add the cornstarch mixture to the pan and cook, stirring, for another 2-3 minutes until thickened. Spoon the casserole on to warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruit gravy.
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