Plum Onion Jam Chicken in a Pan – A One Pan Dish

This is one of those recipes that just kinda happened. I had a bunch of wilty looking plums (they should’ve had more life to them but so it goes) and decided I needed to use them up lickety split. So, no I didn’t feel like baking with them, just because and I already had made a really delicious coffee cake (another post) so what’s a woman to do? Why, turn it into plum onion jam.

I wasn’t feeling crazy ambitious and decided, what the heck, all in one go I’d take my sauteed onions https://kosherfromjerusalem.com/2019/12/17/basic-sauteed-onions-a-kitchen-staple/ which I just had made a new batch of and stirred it all up with my sliced up (admittedly a bit mushy but still good) plums.

Preheat your oven to 375 F.

Sliced up plums.

Add some salt and stir ’em up!

Then take your cut up chicken (with skin on but you can do with skin on or off, your choice)

and mound the onion plum mixture in little mounds on each piece of chicken. Your generosity depends on the number of pieces of chicken and how many plums you wanna slice up.

The idea is to cover the pieces of chicken completely (as best you can). The cooking of the chicken uncovered in the oven, cooks the plum and onion down into a jammy substance and the best part is you don’t cook it into jam in a separate pot. This is a one pan dish.

So, pop your onion/plum covered chicken into your hot oven and roast for about 40-50 minutes or till chicken pierced with a skewer run pale yellow with no pink juice.

A sweet tart tanginess with the mild roasted/sauteed onions will delight you. Serve to happy campers with extra napkins.

Plum Onion Jam Chicken in a Pan – A One Pan Dish

8 large or 12 smallish plums (if a bit wilted, even better), washed, pitted and sliced up
1/2 cup sauteed onions, or 1 large onion, peeled, chopped and sauteed in 2 tablespoon oil
1 teaspoon salt
8-10 eighths of chicken or a whole chicken cut up (we prefer chicken thighs and legs but as you wish), cleaned

Directions:

Preheat the oven to 375 F.

Put your sliced plums in a bowl and add the sauteed onion to them and the salt. Mix well till onion is completely incorporated into plums.

Place your cleaned chicken (don’t even have to pat them dry since the topping is wet, just shake off excess water) on a parchment lined baking tray. Take a big spoon and place a little mound of plum sauce on the chicken, dividing the mixture evenly over the chicken pieces.

Put the baking tray into the oven and roast the chicken for 40-50 minutes or until a skewer inserted in a meaty part of the chicken shows the juices run yellow not pink. Serve with the plum sauce mounded on the chicken pieces (some can fall off, replace it, too good to miss out). Pairs nicely with rice.