Braised Chicken with Dried Plums

Makes 4 servings

2 tablespoons olive oil
8 bone-in, skinless chicken thighs (about 3 pounds total)
Coarse salt and freshly ground black pepper
1 medium onion, chopped
1 tablespoon all-purpose flour
2 cups dry white wine, such as sauvignon blanc
1 cup pitted dried plums

In a 5-quart Dutch oven or heavy pot with a lid, heat oil over medium-high heat. Season chicken with salt and pepper.

Cook in two batches until browned, about 6 to 8 minutes, turning halfway through. Transfer to a plate.

To pot, add onion and season with salt and pepper. Cook, stirring until onion begins to brown, about 3 to 5 minutes (reduce heat if brwoning too quickly).

Add flour; cook, stirring 1 minute.
Add wine and chicken along with any acumulated juices.

Stir in dried plums, cover and cook until chicken is opaque throughout, about 8 to 10 mintues.

Per serving: calories: 651; protein: 49.3; total fat: 25.7 grams; saturated fat: 6.2 grams; carbohydrate: 34.3 grams; dietary fiber: 3.5 grams.