4plumspitted and chopped, plus 1 plum, pitted and thinly sliced
12ouncesegg noodles
3green onionssliced
Instructions
Put the chicken thighs in a large bowl. Pour in 2 cups of the red wine.
Add the bay leaves, toss to coat, and marinate for 1 hour in the fridge.
In a separate bowl, add the plum preserves, honey and soy sauce, whisk to combine and set aside.
Heat the olive oil in a heavy pot over medium-high heat. Remove the chicken from the wine, then brown on both sides, about 2 minutes per side.
Reduce the heat to medium-low, then add the garlic. Stir it around in the bottom of the pan for a couple of minutes to release the flavor.
Add the remaining cup of wine, chopped plums and honey plum soy mixture.
Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 1 1/2 to 2 hours until the chicken is falling off the bone.
Cook the noodles according to the package directions and place on a large platter.
Spoon the chicken and at least half the cooking liquid over the noodles.
Serve the noodles and chicken on plates. Garnish with the plum slices and a sprinkling of sliced green onion and have little bowls of the cooking liquid on the table so people can spoon on more if desired.