Roast Chicken with Plums and Red Wine

Name: Roast Chicken with Plums and Red Wine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: France
Ingredients: 4 chicken legs (skin-on thighs); 8 plums (pitted and halved); 2 tbsp of honey (liquid); 15 g of ginger (fresh, finely grated); 150 ml of red wine (dry); 4 thyme (fresh sprigs); 2 tbsp of olive oil; 2 garlic cloves (crushed); 1 tsp of salt; 1/2 tsp of black pepper (ground)

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Succumb to the charm of oven-baked chicken with plums, a perfect pairing of crisp roast poultry and tender fruit simmered in red wine and honey. Ideal for a warm Sunday dinner, it goes wonderfully with wild rice or roasted potatoes.

Total time: 55 min
Prep: 15 min
Cook: 40 min
Rest: 5 min
Difficulty: Easy
Per person: €2.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

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For dessert

Yule Log Cake

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

420kcal

Protein34 g35%
Carbs21 g21%
Fat19 g44%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get extremely crispy skin while keeping a syrupy sauce, cook uncovered and baste the chicken twice with the cooking juices to caramelize the skin nicely.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months in freezer bags or airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Prepare the ingredients the day before. The chicken can marinate overnight for more flavor.

Reheating : How do you reheat it?

Oven: 15-20 min at 160°C. Microwave: 2-3 min at medium power. Saucepan: reheat gently over low heat.

Variations

Alcohol-free version: replace the red wine with a robust chicken broth plus a tablespoon of balsamic vinegar.
Whole leg version: use whole legs and extend the oven cooking time by 10 to 15 minutes.
Fig version: substitute half the plums with fresh figs cut into quarters to vary the fall flavors.

Mistakes to avoid

Choosing overly ripe plums: they would turn to mush when cooked instead of holding their shape on the plate.
Forgetting to baste the chicken: basting the meat with the red wine sauce ensures juicy meat and a glossy glaze.
Cooking at too high a temperature: the honey in the juices could burn and add an unpleasant bitterness.

Frequently asked questions

Which plum varieties work best for this recipe?

Go for plums with firm, slightly tart flesh such as quetsche, greengage or round black plums. They keep a nice texture under the heat without falling apart completely.

Can I make this recipe with chicken breasts?

Yes, but make sure to reduce the cooking time to about 20 to 25 minutes at 190°C. Breasts dry out faster than thighs if cooked too long.

What type of red wine should I choose for the sauce?

Opt for a dry, fruity, medium-bodied red wine, such as a Côtes-du-Rhône or a Merlot. Avoid overly tannic wines that would turn harsh as they reduce with the honey.

How can I tell if the chicken pieces are perfectly cooked?

Pierce the thickest part of the meat with the tip of a knife: the juices that run out should be perfectly clear, with no trace of pink, and the meat should pull away easily.