Chicken With Olives, Prunes And Capers

Recipe from "Silver Palate Cookbook"

Adapted by Marialisa Calta

Published October 28, 1989

Total Time
1 hour 10 minutes, plus overnight refrigeration
Rating
5(29)
Comments
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—Marialisa Calta

Featured in: AMERICAN CONTEMPORARY; WARMING UP TO NEW ENGLAND WINTERS

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Ingredients

Yield:Twelve to fourteen servings

  • 12 chicken breasts and thighs, trimmed of fat and skin

  • 2 cups pitted prunes (or dried apricots or dried pears)

  • 1 ¼ cups white wine

  • ¾ cup dark brown sugar

  • ¾ cup olive oil

  • ¾ cup red-wine vinegar

  • ¾ cup green olives, pitted

  • ¾ cup capers

  • 4 tablespoons oregano

  • 1 teaspoon freshly ground pepper

  • 1 teaspoon salt

  • ½ teaspoon crushed red pepper

  • 6 medium-size bay leaves

  • 1 small garlic head, minced

  • 3 tablespoons chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (12 to 14 servings)

27 grams carbs; 162 milligrams cholesterol; 596 calories; 21 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 40 grams fat; 3 grams fiber; 580 milligrams sodium; 28 grams protein; 17 grams sugar

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.

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Ratings

5 out of 5
29 user ratings
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Comments

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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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