Chicken with capers, olives, and apricot jam. from a magazine that was published at some point. It is a personal favorite of mine.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup white wine
- ½ cup apricot jam
- ½ cup packed brown sugar
- ½ cup Spanish olives, drained and sliced
- ⅓ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- ⅓ cup drained capers
- ⅓ bunch fresh cilantro, chopped
- 5 cloves garlic, minced
- 1 tablespoon caper brine, or to taste
- 2 tablespoons extra-virgin olive oil
- 4 large skinless, boneless chicken breasts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
- Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
- Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts
| Calories | 724 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 45 g |
| Saturated Fat | 5 g |
| Sodium | 1043 mg |
| Sugars | 45 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors were awesome. The only thing I didn’t like was the sauce was watery and the chicken was overcooked. I put it in the oven for about 22 minutes . I used a cast iron frying pan so I would not have had to dirty up two dishes. It needed a lesser cooking time. Next time I make it I will reduce the sauce before baking it and take about 5 minutes off the cooking time. I made it with Calamata olives instead of Spanish olives (I don’t usually eat Spanish olives).
My 8 year old said this sauce was epically good. Need I say more? I made this recipe as directed. My only changes would be 1. Cut my chicken breasts smaller and 2. Bake in a 9 x 13 pan. I would have liked the sauce thicker and the larger baking dish could have helped. At 30 minutes my large chicken breasts were no where near cooked. I had to cover them, crank it to 400 degrees and cook another 10-15 minutes. Smaller chicken breasts would have fixed that. I sliced the chicken on the plate and poured the sauce over the chicken. A nice fall meal. Would make again. Very impressive with great flavors!