Chicken with Fruit and Olives

Chicken with Fruit and Olives
Photo by Photography: Becky-Stayner


  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ½ cup pitted prunes, chopped
  • ½ cup finely chopped fresh flat-leaf parsley
  • 3 pounds skinless, bone-in chicken breasts
  • ½ cup pitted green olives, halved
  • 1 cup dry white wine
  • + 4 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons extravirgin olive oil
    • ¼ cup red wine vinegar
    • ½ cup dried apricots, chopped

Combine first 5 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken; turn to coat. Cover and chill at least 6 hours or overnight. Preheat oven to 450°. Pour wine around, but not over, the chicken; let stand 15 minutes. ...

View full recipe at My Recipes


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