Braised Chicken with Pluots & Thyme

Summer is nearly here, and along with Summer heat and Summer fun, Oliver’s is super excited to welcome back Summer Stone Fruit! Come and check out our colorful assortment of these seasonal fruit favorites, like Certified Organic yellow or white Peaches and Nectarines from Nick Boldt, or stock up on summer snackers like fresh Rainier Cherries or sweet Apricots. Whether you enjoy them fresh or add them to your favorite dish, these juicy gems of Summer are worth savoring! If you’re looking to shake up your weekly dinner menu, then this dish is the one for you! Loaded with sweet pluots, savory herbs, and tender chicken, this twist on your standard braise is as classy as it is delicious. Try it served alongside wild rice and steamed green beans for a complete meal that’s out of this world.


  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: about 1 hour


  • 1 (3-5lb) Rocky Air-Chilled Whole Chicken, broken down into pieces
  • 4 slightly under-ripe Pluots, washed/pits removed & halved
  • 1 large Yellow Onion, sliced
  • 3 Garlic Cloves, smashed
  • 1 c. Low-Sodium Chicken Stock
  • 1/2 c. Dry White Wine
  • 6 stalks Fresh Thyme, bound w/ cotton twine
  • 2 Large Bay Leaves
  • 1 Cinnamon Stick
  • 3 Whole Cloves
  • 2 tbsp. Vegetable Oil
  • Salt & Black Pepper


  1. Preheat oven to 400 degrees, and move the racks to the lower third of the oven. Pat chicken pieces dry with a paper towel, then season liberally on all sides with salt and black pepper. Heat a large, oven-safe Dutch oven or other pot on the stove on medium-high until hot, then add vegetable oil. When oil is hot, sear chicken in batches until well browned on all sides; transfer to plate to drain.

  2. Lower heat to medium, and add onion and garlic to pan. When onion has softened, stir in pluots, chicken stock, white wine, thyme, cinnamon stick, whole cloves, and bay leaves, then season lightly with salt and black pepper. Arrange chicken pieces on top of veggies, cover tightly, and bake in prepared oven for 30 minutes. Remove the lid, stir contents gently, and cook a further 30 minutes or until chicken registers 165 degrees F close to the bone. Season with additional salt and pepper, if desired, then remove and rest for 15 minutes.

  3. Serve with braising sauce and braised pluots.

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