Friday, September 26, 2008

Braised Chicken with Dried Plums

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...

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