Plum Chicken

My friend Neil, an ah-mah-zing cook, made this recipe up. It’s one of those that he makes just a little differently every time, but I watched him make it and took careful notes, so this is how he made it that time.

This has been served at community dinner, but not by me, at least not that I can remember. Brook and Joie made it most recently.


  • 3/4 stick of butter (or if you’re feeling crazy, just use the whole stick)
  • 3 or 4 chicken breasts cut up into cubes
  • 1 small onion, cut up into maybe 1/2-inch pieces
  • 2 garlic cloves
  • 1 1/4 cup (or so) balsalmic vinegar
  • 6 plums, quartered (or once, when we couldn’t find plums at the grocery, we tried pears, and that was yummy too; in fact, I think Brook might have preferred the pear chicken)
  • walnuts (optional)
  • hard cheese, shredded fine (optional)


  1. Melt the butter in a large skillet and add chicken, onion, and garlic. Sautee until the chicken is cooked through.
  2. Add the balsalmic (use enough to almost cover the chicken), and bring to a boil.
  3. Reduce heat and simmer until the pungent vinegar smell is cooked off (this always takes longer than I think it’s going to), 15 to 20 minutes or so. The sauce will reduce quite a bit.
  4. Add the plums and continue cooking just until plums are heated through, 2 to 3 minutes.
  5. Add walnuts and cheese, if desired.
  6. Serve with couscous or rice.

4 Responses

  1. This sounds so good (like right now). Have you ever made it with peaches?

  2. yummy yum yum. i totally forgot about this recipe. one of my favorite renee/neil collaborations. :)

  3. and i have no idea why i just spelled your name wrong. :-/

  4. I have to add this recipe to the For Rebecca Only category in my cookbook. : ( Forgot my husband doesn’t like vinegar…

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