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Chicken with plums

Chicken with plums

Not the graphic novel but a very delicious recipe from Delicious magazine.

With the following caveats: soften the onions (which don’t have to be red) in the olive oil beforehand, which will stop them burning at the edges in the oven; smooth mustard works just as well, but use slightly less; the butter is a luxury; six plums is not enough; don’t forget salt and pepper.

In addition, using pieces from a single chicken is not ideal — breast cooks more quickly than leg, so it can be slightly dry. Better to use just breasts, and reduce the cooking time to around 20 minutes, or preferably some rich, free-range legs and wings.

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