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Chicken with Prunes and Olives

Chicken with Prunes and Olives
Prep Time
20 min
Cook Time
1h 20 min
Yields
4 - 6 servings

Gorgeous, juicy chicken breasts baked and basted to perfection and cooked with garlic-stuffed olives and pitted prunes.

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ingredients

cup extra-virgin olive oil
cup red wine vinegar
2
cups pitted prunes
¼
cup capers with a bit of brine
2
Tbsp dried oregano
20
garlic-stuffed olives
5
cloves garlic, minced or pushed through a press
2
bay leaves
Kosher salt and freshly ground black pepper
3
lb(s) bone-in, skin-on chicken breasts
¼
cup light brown sugar
½
cup white wine
½
cup fresh flat-leaf parsley leaves, finely chopped
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directions

Step 1

Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.

Step 2

Preheat the oven to 375ºF. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.

Step 3

Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.

Step 4

Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

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My rating for Chicken with Prunes and Olives
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