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Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, and allspice, stirring well; sprinkle evenly over both sides of chicken. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; saute 4 minutes or until tender. Add garlic; saute 1 minute, stirring frequently. Stir in brandy; cook 30 seconds or until liquid evaporates. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and sage; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer for 12 minutes. Arrange plums in pan; cook for 8 minutes or until chicken is done. Drizzle with juice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Salty-sour brine from umeboshi production — dressings, rice, pickles
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Salty-sour brine from umeboshi production — dressings, rice, pickles
Green plum syrup — Korean natural sweetener, marinades, tea, digestion