Chicken Thighs With Fresh Plum Agrodolce

By Samantha Seneviratne

Published July 23, 2024

  • Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(548)
Comments
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Agrodolce means “bittersweet” in Italian and usually refers to a tangy sauce made with honey or sugar along with vinegar. This summertime riff is inspired by the Italian classic but uses fresh plums to add an additional sweet tart element. Simmered with sherry vinegar and honey, the softened plums make a beautiful sauce to top simple chicken thighs making this a weeknight meal that’s lovely enough for company. Round out the meal with some rice and roasted asparagus.

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Ingredients

Yield:4 servings

  • 3 tablespoons olive oil

  • 4 large boneless, skinless chicken thighs (about 1 ¼ pounds)

  • Salt

  • 1 large shallot (or ½ small onion), thinly sliced

  • 3 large red plums, pitted and cut into ½-inch wedges 

  • Red-pepper flakes 

  • ⅓ cup sherry vinegar

  • 3 tablespoons honey

  • 1 tablespoon cold butter, salted or unsalted

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 141 milligrams cholesterol; 375 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 1 gram fiber; 660 milligrams sodium; 29 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons olive oil in a large skillet over medium-high. Pat the chicken dry and season with salt. Place the chicken in the skillet and brown on all sides, 3 to 4 minutes per side. (Don’t try to flip the chicken until it releases naturally from the pan.) Transfer the chicken to a plate.

  2. Step 2

    Add the remaining tablespoon olive oil to the skillet. Add the shallot and plums and season with salt and a generous pinch of red pepper. Cook, stirring, until shallots have softened. Add the vinegar and honey and bring to a simmer. Return the chicken to the pan along with any accumulated juices and cook until the sauce is syrupy and the chicken is cooked through, about 4 minutes. Transfer chicken to a serving plate. Whisk the butter into the pan sauce and season to taste.

  3. Step 3

    Serve the chicken topped with the plum sauce.

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Ratings

5 out of 5
548 user ratings
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Comments

lynn

curious — recipe says boneless, skinless; picture looks like bone-in, skin on, which is what i’d prefer. guess just cook a bit longer and check temp.

PB

Used four boneless pork loin chops; otherwise followed the recipe. This was easy and delicious. The sauce was intense and velvety. Definitely serve with rice, mashed potatoes, bread - something to soak up the (awesome) sauce.

Diana

“Whatever grows together, goes together. Was just reminded of this axiom by The Bear just saying —. Serving this fresh plum-based dish with asparagus at the height of summer makes no sense. How about grilled eggplant, zucchini or peppers?

Karen in SF

Like some before me, I used pork, which revels in a sweet sauce. I used peaches because that's what I had. I added the peaches later than the recipe says and they didn't disintegrate--looked just like the picture. The result was absolutely delicious. A keeper! A note: Forgot to add the butter at the end and didn't miss it.

Manette

Woweewoweeee! But this was SOooooooooooooo good! One boneless thigh and then a guess on the level of other ingredients that included a plumcot which I'd never had before. But what a fruit!!!!!! Oh yes, I'll make this again every summer when those plumcots, apriums, plums etc. are in full fruit. Thank you for this recipe!!!!!

Kentfield Barbara

Delicious summer recipe. I followed the recipe and served it with baked yam and Brussel sprouts. The sauce was wonderful. Next time mashed potatoes!

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