Okay right off the bat I will share with you the fact that it takes a minimum of eight hours to prep this dish d/t the marinating process. I marinated my chicken overnight. However, the seasoned, juicy meat that is produced is well worth it. On top of that the plums and shallots become jelly like in the baking process producing a nice glaze. Scrumptious!!!!
Sheet pan cooking makes for an easy clean up as well.
Serves 6 to 8
INGREDIENTS
3 pounds (about 6 medium) bone-in, skin on chicken thighs
1 cup buttermilk
Kosher salt and fresh ground pepper
1 1/2 pounds (3 or 4 large) plums, sliced
3 large shallots, peeled and sliced
1 to 2 teaspoons honey
Chopped fresh tarragon, for garnish
Red pepper flakes, for serving
DIRECTIONS
- MARINATE THE CHICKEN: At least 8 hours before cooking, pat chicken thighs dry with paper towels. Season generously with kosher salt and let sit at room temperature for 30 minutes.
2. In a liquid measuring cup, whisk together the buttermilk and 1 tablespoon of salt. Transfer the chicken thighs to a large Ziplock bag or airtight container, and add the buttermilk, making sure all the chicken is coated. Transfer to the refrigerator and marinate for at least 8 hours and up to 1 day.
3. COOK THE CHICKEN: Preheat the oven to 425 F. Have an unlined sheet pan ready.
4. Remove the chicken from the marinade, allow the excess to drip off. Arrange the chicken in a single layer on the sheet pan. Scatter the plum slices and shallots around the chicken thighs, season generously with salt and pepper. Drizzle with honey.
5. Transfer to the oven and roast until the chicken is golden brown and cooked through and the shallots and plums are jammy. (20 to 30 minutes). If the plums start to take on too much color, you can lower the heat to 400 F.
6. To serve, garnish the chicken with chopped fresh tarragon and red pepper flakes, if desired. Serve with your choice of side dishes.
This dish will definitely be added to my go to arsenal, I suspect once you taste it, yours as well.
Bon Appetit!!!!
