Plum Good Chicken Thighs

1. 1

   In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt.

2. 2

   From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish.

3. 3

   Cut remainder of onions into 1-inch pieces; set aside.

4. 4

   In 12-inch skillet, heat oil on medium-high until hot.

5. 5

   Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once.

6. 6

   Transfer thighs to plate; cover to keep warm.

7. 7

   In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned.

8. 8

   Stir in broth, jam, and vinegar; heat to boiling.

9. 9

   Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy.

10. 10

    Return thighs to skillet and turn to coat with sauce.

11. 11

    Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions.

* Per serving · 4 servings · Values may vary.