The chicken is marinaded first - preferable for at least 2 hours to bring the flavour out but can be as long as 24 hours

You will need for 4 people:

4 good sized fresh Chicken Thighs skin on and preferably boned out or use Chicken Breast

For the marinade

8 good sized fresh plums, washed, stoned and quartered
8 fresh sage leaves roughly torn
1 fresh Bay leaf
Zest of 1 lemon
4 tablespoons of Extra Virgin Olive Oil
1 cup of Stock
1 cup of sweet white wine (if not using wine just use more stock but add 1 tablespoon of sugar)
A good sized pinch of
Ground Black Pepper
ground Cinnamon
freshly grated Nutmeg

Combine all the marinade ingredients in a glass or ceramic bowl and then add the chicken pieces and coat well. Cover and leave in fridge. Turn occasionally will help the flavours through the chicken pieces.

Remove the chicken from the marinade. Keeps the pan with juices fro making the sauce
Heat a little oil in a frypan and cook the chicken on high skin side down and then turn until well browned.

Remove from pan and place in a 200°c oven to crisp and cook through.

Pour all the marinade including the plums into the heated chicken pan and bubble away until sauce reduces and starts to thicken. Too much and it will become jam like!