Chicken thighs with ginger-plum sauce
Uncooked skinless boneless chicken thigh(s)
20 oz, (4 5-oz. thighs), trimmed
6 item(s), medium, pitted and sliced
1 Tbsp, grated, peeled
1 medium clove(s), minced
Reduced-sodium chicken broth
Frozen apple juice concentrate (undiluted)
2 fl oz, (1/4 cup), thawed
- Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 8 minutes. Transfer chicken to plate.
- Add remaining 1 teaspoon oil to skillet. Add plums, ginger, and garlic and cook, stirring often, until plums are softened, 2–3 minutes. Add broth to skillet and bring to boil over high heat, scraping up any browned bits from bottom of pan. Stir in apple juice concentrate.
- Return chicken to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes.
- Serving size: 1 chicken thigh and about ½ cup sauce