The chicken is marinaded first - preferable for at least 2 hours to bring the flavour out but can be as long as 24 hours
4 good sized fresh Chicken Thighs skin on and preferably boned out or use Chicken Breast
8 good sized fresh plums, washed, stoned and quartered8 fresh sage leaves roughly torn1 fresh Bay leafZest of 1 lemon4 tablespoons of Extra Virgin Olive Oil1 cup of Stock1 cup of sweet white wine (if not using wine just use more stock but add 1 tablespoon of sugar)A good sized pinch ofGround Black Pepperground Cinnamonfreshly 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 sauceHeat 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!