Plums and red onion are a deliciously sweet-tart complement to chicken thighs in this skillet dinner. Serve with crusty bread or cooked grains to savor the sauce. Peggy Cormary for The Washington Post; food styling by Lisa Cherkasky

Peaches are the golden child of summer stone fruit season, literally and figuratively. Meanwhile, plums are like the oft-overlooked middle child — rarely in the spotlight but no less deserving of love and attention.

Depending on the variety, plums exist all along the sweet-tart spectrum. The fruit’s skin is high in tannins, which impart the astringent, bitter taste it can be known for — making a plum’s overall flavor more complex and challenging to some. “A ripe plum is rich and seductive, but also ornery,” food writer Max Falkowitz wrote in Taste. “Sweet, t

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