Saw this on someone's blog, and I'm saving it for posterity.
1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder
4 green onions, more for garnish, chopped
1 Tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup plum jam
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes.Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.