Its time for late summer fruits like plums and Italian plums are the best for cooking and drying.
For this dish you will need: boneless, skinless chicken thighs, fresh ripe Italian plums, dried herbs and a side; for instance... cheese filled ravioli.
To begin, in a glass baking dish, marinate the thighs (as many per guest) in fig infused balsamic vinegar and olive oil with a generous sprinkle of dried herbs: rosemary, mint and oregano.
In the same glass dish, roast the chicken in the oven on 375f with convection on (if you have that option) for about 25 min. Next, add pitted and halved fresh Italian plums along with some shallots and a glove of garlic. Pop back in the oven with reduced heat (350f) until all is bubbling.
In the meantime, boil the ravioli until tender. Put out a green salad and get ready to serve a favorite northern Italian dish.
~ Tutti a Tavola!
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