Braised Chicken with Dried Plums

• servings: Serves 4
• active time: 10 min
• total time: 35 minutes

Ingredients

2 tablespoons olive oil

8 bone-in, skinless chicken thighs (about 3 pounds total)

Coarse salt and ground pepper

1 medium onion, chopped

2 cups baby carrots

1 tablespoon all-purpose flour

2 cups dry white wine, such as Sauvignon Blanc

1 cup pitted dried plums

Directions

In a 5-quart Dutch oven or heavy pot with a lid, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned, 6 to 8 minutes, turning halfway through. Transfer to a plate.

To pot, add onion and carrots, and season with salt and pepper. Cook, stirring, until onion begins to brown, 3 to 5 minutes (reduce heat if browning too quickly). Add flour; cook, stirring, 1 minute. Add wine and chicken along with any accumulated juices.

Cover, and cook until chicken is opaque throughout, 8 to 10 minutes; stir in dried plums.

Notes

For paleo version, use coconut flour instead of all-purpose flour