Plum Good Chicken Thighs

Finely chop 2 tablespoons of green onions and set aside for the garnish. Cut remaining green onions into 1-inch pieces.

Toss chicken thighs with five-spice powder and salt in a bowl.

Heat oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer to a plate, leaving drippings in the skillet.

Cook green onion pieces in the drippings until lightly browned, about 4 minutes. Stir in plum jam, chicken broth, and balsamic vinegar. Bring to a boil. Reduce heat to medium and return thighs to the skillet. Cook until syrupy, turning a few times to coat, about 5 minutes. Garnish with reserved green onions.