Slow-cooked chicken with marsala, rosemary & plums

Method

• Step 1
  Place flour on a large plate. Season with salt and pepper. Toss chicken in flour mixture to coat. Shake off excess.
• Step 2
  Heat 1 tablespoon oil in a flameproof casserole dish over medium-high heat. Cook one-third of the chicken, turning occasionally, for 6-7 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with 2 tablespoons of remaining oil and remaining chicken.
• Step 3
  Heat the remaining oil in the dish over medium heat. Add the onion and cook, stirring, for 10 minutes or until golden. Add the marsala. Bring to a simmer, scraping with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Add chicken, stock, vinegar and rosemary. Bring to a simmer. Cover. Reduce heat to low. Cook for 45 minutes or until the chicken is just cooked through.
• Step 4
  Add plum. Cook for 10-15 minutes or until softened slightly. Skim any fat from the surface. Divide among plates.