[Recipe sponsored by Sunsweet D’Noir prunes]
SERVES 4 If you want to wow on a weeknight, make this simply divine recipe and serve it with rice, soft polenta, or even crusty gluten-free bread to sop up the sauce.
4 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1⁄2 yellow onion, thinly sliced
3 sprigs thyme
1⁄4 cup dry white wine
1⁄2 cup gluten-free chicken broth
Preheat the oven to 425°F. Season the chicken thighs liberally with salt and pepper.
Coat a large ovenproof skillet with oil and warm on the stovetop over medium heat. Add the chicken, skin-side down, and top with the onion, thyme sprigs, and prunes. Panfry, uncovered and without turning, until the chicken skin browns and the meat is cooked about halfway through, 14 to 18 minutes. Remove all but a thin layer of fat from the pan.
Transfer the skillet to the oven, leaving the chicken skin-side down. Roast until chicken is cooked through, 15 to 20 minutes longer. Transfer the chicken, skin side up, and 6 of the prunes to a plate. Set aside.
Move the skillet to the stovetop over medium-high heat. Add the wine and chicken broth to the remaining prunes, onion, and thyme in the skillet and simmer until reduced by half, about 8 minutes. Remove and discard the thyme stems. Season the sauce with salt and pepper to taste. Warm the chicken in the skillet, skin-side up. Divide the chicken among 4 plates, top with the sauce and the reserved prunes, and serve.
Photography: Zoe Armbruster