👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken and set aside.

   💡 プロのコツ: Searing the chicken adds flavor and color to the dish.
3. 3

   Add the sliced red onions to the pot and sauté until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Low and slow cooking of onions will bring out their sweetness.
4. 4

   Return the chicken to the pot. Add the dried plums, chicken broth, red pepper flakes, and bay leaf. Stir to combine.

   💡 プロのコツ: Ensure the plums are evenly distributed.
5. 5

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 45-50 minutes, or until the chicken is cooked through and tender.

   💡 プロのコツ: Check the chicken for doneness; it should reach an internal temperature of 165°F (74°C).
6. 6

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. The sauce should have thickened slightly.

   💡 プロのコツ: If the sauce is too thin, you can simmer it uncovered for a few extra minutes to reduce.
7. 7

   Serve the chicken with plums hot, spooning the sauce over the chicken. It is traditionally served with cooked rice.

   💡 プロのコツ: This dish pairs well with a simple side salad.