Chicken with Prunes and Olives
- prep time20 min
- total time 100 min
- serves 4 - 6
Gorgeous, juicy chicken breasts baked and basted to perfection and cooked with garlic-stuffed olives and pitted prunes.
⅔ cup extra-virgin olive oil
⅔ 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
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.
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.
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.
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.
Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.