Chicken thighs with plums and green olives

When the plums are in season, we eat some dark plums every morning and I also use them in cooking. The following recipe can be made from pitted prunes when the plum season is over.

2 servings

3 tbsp. olive oil
4 organic chicken thighs, with skin
4 large dark plums or pitted prunes
1 small onion, chopped
1 clove garlic, minced
100 ml white wine
2 tbsp. pitted green olives, pref. organic
1 tsp. dried Provençal herbs
Freshly ground black pepper
A glass jar of 250 g cooked white beans
Chopped chives

Preheat the oven to 200° C.

Spread 1 tbsp. olive oil in the bottom of an ovenproof dish. Place the chicken thighs in the dish skin side up.

Arrange the onion, garlic, and olives around the chicken and pour in the wine. Add the black pepper and herbs and sprinkle with 2 tbsp. olive oil. Bake for 30 minutes.

Meanwhile wash the plums, halve them and remove the stones. Rinse the white beans under running water. Add the beans and plums in the dish around the chicken and continue baking for 15 minutes.

Decorate with chopped chives.