Place the Prunes (8 ounce) in a small saucepan with Fresh Thyme (6 sprig), peel of the Sunkist Orange (1), and Water (1/2 cup). Fill with Red Wine (1/2 cup) until fruit is just covered, depending on the size of your pan.
Bring to a low boil and simmer for about 2-4 minutes until the fruit starts to soften. Set aside to cool and allow them to soak up the wine.
Preheat the oven to 425 degrees F (218 degrees C).
Dry the Bone-in, Skin-on Chicken Thigh (8) skin with a paper towel. Season the chicken thighs on both sides with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
Heat an ovenproof skillet over medium-high heat, then place the chicken thighs skin-side down. You may want to do this in two batches, depending upon the size of your pan. After about 8 minutes, when the skin is brown and crispy, flip over to sear the other side for just a couple of minutes.
Remove chicken and set aside. Drain oil from pan.
Pour Red Wine (2 cup) and Low-Sodium Chicken Stock (3/4 cup) into pan and add Bay Leaf (1). Bring to a simmer and scrape browned bits off the bottom of the pan. Add bay leaf and the remaining Fresh Thyme (8 sprig).
Nestle the chicken thighs into the pan. As you are placing the chicken into the pan, make sure that the sauce does not come up too close to the skin, you want the skin to remain crispy. Spoon excess sauce out of the pan as you go if necessary. Conversely, if you don't seem to have enough sauce for the chicken to braise properly, add a bit more chicken stock.
Transfer the pan to the oven and bake for about 25 minutes.
Remove the pan from the oven. Transfer chicken thighs to a plate. Strain the sauce and put it back in the skillet. Bring to a low boil, then lower heat to a simmer and let it quickly reduce down until it thickens slightly.
Add the chicken thighs and plums back into the skillet. Simmer over low heat until plums and chicken are heated through. To serve, place a few plums on the plate, drizzle sauce generously over plums and top with chicken.