Chicken with Prunes and Olives

Total Time:
2 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr 20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2/3 cup extra-virgin olive oil
  • 2/3 cup red wine vinegar
  • 2 cups pitted prunes
  • 1/4 cup capers with a bit of brine
  • 2 tablespoons 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 pounds bone-in, skin-on chicken breasts
  • 1/4 cup light brown sugar
  • 1/2 cup white wine
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
Directions
  • 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.

  • Preheat the oven to 375 degrees F. 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.

  • 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.

  • 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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