Plum Balsamic Chicken

It’s seems as if I’m always cooking chicken, which is a great outlet for my culinary experimenting–every meal I create is new and better than the last! I prefer to braise or poach poultry because the chicken is always moist and flavorful and it’s nearly impossible to over-cook the meat using such a method. This recipe for braised chicken is Asian inspired and truly delicious! I’ve used a dash of ground ginger and nutmeg for the chicken rub and then plum sauce and balsamic as a yummy glaze. It’s great trying new ways to make tasty chicken that aren’t boring and basic!


1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs
1 tablespoon spices and seasonings (paprika, chili powder, ground ginger, ground nutmeg and S & P)
1 cup chicken broth
1/4 cup plum sauce
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated onion


  1. Heat oil in a large sauce pot over medium heat. Coat chicken thighs with spices and seasonings, then add to the pot.  Cook chicken until browned on both sides, turning as needed.
  2. Add broth, plum sauce, balsamic vinegar, garlic and grated onion to the pot, stir well and cover.
  3. Simmer until sauce thickens and chicken has cooked. Enjoy!

*Recipe is adapted from Good Housekeeping


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