for 4 person

Chicken

2 tbsp	olive oil
1 ½ tsp	sweet paprika
1 ½ tsp	mild curry powder
1 tsp	salt
4	chicken thighs

Sauce

1	red onion, cut into thin slices
1	garlic, squeezed
5 sprig	thyme
½ dl	white balsamic vinegar
½ tbsp	Maizena cornflour
½ dl	chicken bouillon
300 g	mirabelle plums, halved, pitted

How it's done

Chicken

Mix 1 tbsp of olive oil with the paprika, curry powder and salt, coat the chicken in the mixture. Heat the remainder of the oil in a non-stick frying pan. Reduce the heat, brown the chicken for approx. 3 mins. on each side. Remove, place the chicken in the gratin dish.

Sauce

Sauté the onion, garlic and thyme in the same pan for approx. 3 mins. Pour in the balsamic and reduce a little. Stir the cornflour into the stock, pour into the pan, bring to the boil. Pour the sauce over the chicken. Top with the plums.

To braise

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove.

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