The Best Braised Chicken With Dried Plums

• 2 tablespoons olive oil
• 8 skinless chicken thighs (boneless is best, but bone-in works fine too)
• salt and pepper
• 1 large onion, chopped
• 1 -2 tablespoon all-purpose flour (use 2 for a thicker sauce)
• 2 cups dry white wine (or white cooking wine)
• 1 cup pitted dried plum
• 3 bay leaves (optional)

1. In a heavy pot or skillet (with a lid), heat oil over medium-high.
2. Season chicken with salt & pepper. Cook in 2 batches until browned, 8-9 minutes, flipping once. Transfer to a plate.
3. To pot, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown, 5-7 minutes. Reduce heat if necessary.
4. Add flour, cook, stirring, 1 minute.
5. Add wine and chicken along with any accumulated juices.
6. Add bay leaves (if using).
7. Cover and cook until chicken is opaque throughout, 8-10 minutes (or thirty if your pan sucks too!). Stir in prunes.
8. If you prefer the sauce to be less watery, remove lid, and continue to cook on medium heat until the sauce reduces to the desired consistency.
9. Remove bay leaves, and serve with polenta or mashed potatoes to catch the savory sauce.

olive oil, chicken, salt, onion, flour, white wine, plum, bay leaves

Taken from www.food.com/recipe/the-best-braised-chicken-with-dried-plums-355314 (may not work)