Chicken With Olives, Prunes And Capers

Recipe from "Silver Palate Cookbook"

Adapted by Marialisa Calta

Total Time
1 hour 10 minutes, plus overnight refrigeration
Rating
4(25)
Notes
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Featured in: AMERICAN CONTEMPORARY; WARMING UP TO NEW ENGLAND WINTERS

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Ingredients

Yield:Twelve to fourteen servings
  • 12chicken breasts and thighs, trimmed of fat and skin
  • 2cups pitted prunes (or dried apricots or dried pears)
  • 1¼cups white wine
  • ¾cup dark brown sugar
  • ¾cup olive oil
  • ¾cup red-wine vinegar
  • ¾cup green olives, pitted
  • ¾cup capers
  • 4tablespoons oregano
  • 1teaspoon freshly ground pepper
  • 1teaspoon salt
  • ½teaspoon crushed red pepper
  • 6medium-size bay leaves
  • 1small garlic head, minced
  • 3tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

596 calories; 40 grams fat; 9 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 28 grams protein; 580 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In two or three baking pans, arrange the chicken pieces in one layer.

  2. Step 2

    Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.

  3. Step 3

    Preheat the oven to 350 degrees.

  4. Step 4

    Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.

  5. Step 5

    To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

Ratings

4 out of 5
25 user ratings
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Cooking Notes

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Julianne

This was great. My husband isn’t much of a lover of olives, so I substituted 4 oil-cured (and minced) anchovies. It was wonderful and on my go-to list. Thank you!

Raven

This recipe translates nicely to a vegetarian version by substituting large chunks of portobello mushrooms for the chicken. Excellent make ahead and reheat, too.

Raven

Made 1/2 recipe and added 4 portobello mushroom caps, sliced in 1/2 inch thick chunks. Will Do Again!

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Credits

Adapted from a recipe in the "Silver Palate Cookbook," Workman Publishing, 1982.

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