6 boneless, skinless chicken thighs 2 garlic cloves, chopped 2 Tablespoons unsalted butter 1 Tablespoon canola or vegetable oil Kosher salt and fresh ground pepper 4 dark red plums 4 Tablespoons plum jam 1 Tablespoon wine vinegar 1 garlic clove, crushed Pinch of red pepper flakes
Heat a large heavy skillet over low heat. When hot, add butter and oil. Season chicken with salt and pepper and add to skillet. Cook for about 15 minutes, turning over once. Chicken should brown and be cooked all the way through. Cut the plums in half and discard pits. Remove chicken or move it to the the side of the skillet and add plums, cut side down. Cook for about 10 minutes, turning over once. Plums should soften. Add the plum jam, vinegar, garlic and pepper flakes to a small saucepan and cook over medium heat until all is blended and sauce is smooth. Serve sauce over chicken and garnish with 2 halved plums per plate.