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Chicken and Plum Casserole

Sunday, September 13th, 2009

An unusual and tasty casserole that’s great as the cold winter nights draw in. Serve with bread or rice. Pork or turkey can be used instead of the chicken. Serves 4.


  • 2 rashers of back bacon chopped
  • 1tbsp sunflower oil
  • 450g boneless chicken thigh or breast cut into large chunks
  • 1 clove gralic crushed
  • 1 medium onion chopped
  • 225g plums stoned and cut into halves
  • 1 tbsp muscovado sugar
  • 150ml white wine
  • 2tbsp plum sauce
  • 450ml chicken stock
  • 2tsp cornflour
  • Cold Water


  1. Dry fry the bacon in a non-stick frying pan for 2-3 minutes
  2. Remove the bacon from the pan with a slotted spoon. Set aside in a covered container
  3. Add the oil to the frying pan and heat it
  4. Add the onions, garlic and chicken to the pan
  5. Cook for 4 to 5 minutes stirring occasionally until the chicken is brown all over.
  6. Return the bacon to the pan and stir in the plums, sugar, wine, plum sauce and stock
  7. Bring to the boil and then simmer for 20 minutes until the chicken is cooked through
  8. Add 4tsp of water to the cornflour and mix to form a paste
  9. Add the paste to the pan and cook for 2-3 minutes until the casserole thickens
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