Chicken with Prunes and Olives

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Chicken with Prunes and Olives

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 30 Min

Ingredients

Serves : 4
  • 2/3 cups extra-virgin olive oil


  • 2/3 cups red wine vinegar


  • 2 cups pitted prunes


  • 1/4 cups capers with a bit of brine


  • 2 tbsp dried oregano


  • 20 nos garlic-stuffed olives


  • 5 nos cloves garlic, minced or pushed through a press


  • 2 nos bay leaves


  • 1 tsp kosher salt and freshly ground black pepper


  • 1 1/4 kgs bone-in, skin-on chicken breasts


  • 1/4 cups light brown sugar


  • 1/2 cups white wine


  • 1/2 cups 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.