OK. No one says dried grapes when referring to raisins, so I'm not sure why Everyday Food decided to title this recipe "Braised Chicken with Dried Plums."
I thought to myself, my puny local store is never going to carry something as exotic and new-age-hippy-souding as dried plums. And then I realized that dried plums are prunes, and there were containers a'plenty at the store.
This was a wonderful dinner — another successful meal made with chicken thighs! The flavors blended wonderfully together, and the dried plums were sweet and soft after briefly cooking in the braise.
I did make a horrible mistake, however, making this wine-based braise in my cast iron dutch oven. The acid from the wine removed the seasoning from my pan. This isn't disastrous, as it can be re-seasoned, but it does have me exploring the unchartered world of enamel-coated cast iron. Yummy...