Because it’s so rich, a little bit will go a long way! This is my favorite recipe, which is frequently praised when served as an appetizer or an entrée.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 chicken breasts, or more to taste, pounded thin and cut in half
- 1 cup white wine, any kind
- 1 cup pitted prunes
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ cup capers, with extra liquid added
- ½ cup brown sugar
- ¼ cup dried oregano
- ¼ cup dried parsley
- 12 Spanish olives, cut in half
- 10 cloves garlic, crushed, or more to taste
- 6 bay leaves
- salt and ground black pepper to taste
Instructions
- Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
- Preheat the oven to 325 degrees F (165 degrees C).
- Pour chicken and marinade into a 9×13-inch baking pan.
- Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.
Nutrition Facts
| Calories | 676 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 874 mg |
| Sugars | 46 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I admit, I didn’t do this EXACT recipe – but you can make some tweaks to recipes like this and still have a good result. The BIG changes I made were – bone-in, skin on thighs – salt and peppered and browned the skin. The second big change was rather than marinating, I dropped the thighs skin side up in a slow cooker, mixed up the liquids and poured it around the thighs being careful not to cover them. You can cut the oil WAY down (at least in half or omit – which I did) and rather than sugar, I used orange juice for a hit of citrus and subbed chicken stock for the alcohol (which I commonly do since I can’t drink wine *sad face*). Shove the bay leaves and prunes (you could also sub other dried fruit) into the liquid between the thighs then sprinkle the herbs, garlic and olives on top. I cooked on low for about 6 hours. They didn’t dry out, the skin wasn’t “mushy”, the thighs literally fell apart and the resulting sauce over rice? *chef’s kiss* This recipe done this way was super easy and will absolutely be “in rotation.”
This was a SUPER easy version of the classic and tasted delicious. I’m giving it 4/5 because the chicken turned out a tad dry – I think you might get better results with chicken thighs? But the marinade is amazing. We served over rice, and I think potatoes would be good too, orzo pasta probably delicious as well.
This is basically the Silver Palate cookbook recipe with some very good adjustments. I’ve made this w/adjustments mentioned (reduced sugar, dried oregano etc) but I also add 1/2 to 1 cup of dried apricots and use a mix of boneless thighs and breasts cut in half. Also, the brown sugar and wine shouldn’t be in the marinade but after being marinaded and chicken put in roasting pan, the wine is added and brown sugar then sprinkled directly on chicken. And finally, once cooked, the chicken, fruits, olives etc. are removed and the pan juices reduced by about half and then poured over chicken/fruit. It’s a lovely, delish entree suitable for company yet fairly quick to put together for family.