Braised Chicken Thighs with Plums

Ingredients

• 0.5 teaspoon pepper black divided
• 8  chicken thighs bone-in
• 0.3 cup brandy 
• 2 tablespoons butter 
• 1 teaspoon rubbed sage dried
• 2  garlic clove minced
• 0.1 teaspoon ground allspice 
• 1 tablespoon juice of lemon fresh
• 0.8 cup beef broth fat-free
• 1 cup onion chopped
• 3  plums pitted cut into wedges
• 0.5 teaspoon salt divided

Equipment

• frying pan

Directions

1. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken.
2. Melt butter in a large nonstick skillet over medium-high heat.
3. Add chicken to pan; cook 3 minutes on each side or until browned.
4. Remove chicken from pan.
5. Add onion to pan; saut 4 minutes or until tender.
6. Add garlic; saut 1 minute, stirring frequently. Stir in brandy; cook 30 seconds or until liquid evaporates. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and sage; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer for 12 minutes. Arrange plums in pan; cook for 8 minutes or until chicken is done.
7. Drizzle with juice.