Seared Chicken Thighs With Plum Glaze

1. 1

   Heat a saute pan over medium high heat for 2 minutes or until very hot. Season chicken with salt and pepper.

2. 2

   Add olive oil to heated pan and swirl around to coat. Sear chicken for 2 to 4 minutes per side. Move around so they don't stick to pan.

3. 3

   Remove chicken from pan and put on clean plate and set aside. Add chopped shallots to pan and saute for 2 minutes until barely translucent.

4. 4

   Remove pan from heat and add wine and scrape up bottom of pan.

5. 5

   Turn heat to low and return pan to heat. Add chutney and chicken stock stirring to mix. Return chicken and any dripping on plate and allow chicken to finish cooking through. (About 7 minutes).

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.