In this weeknight winner, we've coated juicy plums in balsamic and drizzled them with a chicken pan jus! Thyme-roasted potatoes and fresh-picked basil bring this dish together for a refined take on chicken thighs!
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp thyme from the leaves. Cut potatoes into 1/4-inch thick wedges.Toss potatoes with half the thyme and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
Thinly slice the basil. Trim the green beans. Peel, then mince the shallot. Cut four sections off plum, avoiding pit, then cut into 1/4-inch pieces. Pat the chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken a baking sheet. Scatter the green beans around the chicken. Season beans with salt and pepper. Bake in the top of oven until chicken is cooked through, 10-12 min.
Re-heat the large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) to the same pan, then plums and shallots. Cook, stirring often, until plums, soften 2-3 min. Add the balsamic glaze, 1/2 tsp sugar, 2 tbsp water and 2 tbsp butter (dbl all for 4ppl). Cook, stirring until mixture thickens slightly. Remove the pan from the heat and stir in the basil.
Divide the potatoes, beans and chicken between plates. Spoon the balsamic plums over the chicken. Sprinkle over the remaining basil.