Ingredients:
- 2 tablespoons olive oil
- 8 bone-in, skinless chicken thighs (about 3 pounds total)
- Coarse salt and ground pepper
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour
- 2 cups dry white wine, such as Sauvignon Blanc
In a 5-quart Dutch oven or heavy pot with a lid, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned, 6 to 8 minutes, turning halfway through. Transfer to a plate. To pot, add onion, and season with salt and pepper. Cook, stirring, until onion begins to brown, 3 to 5 minutes (reduce heat if browning too quickly). Add flour; cook, stirring, 1 minute. Add wine and chicken along with any accumulated juices. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes; stir in dried plums.
