Roasted Chicken Thighs with Plums & Vinegar
We grow a variety of different plums at the farm, and we found that we enjoy the sweet and tart complexity of the Beauty plum in this recipe. It roasts […]
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.apricotlanefarms.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Plate
- Serving platter
Ingredients
- 1 pound plums, halved and pitted (about 12 small plums)
- 3 medium leeks, halved lengthwise and cut into 2-inch pieces
- 3 medium shallots, roughly chopped
- 8 sprigs fresh thyme
- ½ cup cold-pressed extra-virgin olive oil
- ¼ cup sherry vinegar
- 2 tablespoons raw honey
- 1 tablespoon fermented mustard or whole grain mustard
- 2 teaspoons fine sea salt
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- ½ teaspoon freshly ground black peppercorns
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