Chicken with Prunes and Capers
Ingredients:
2 pounds of skinless chicken breasts
3 cloves of garlic minced or sliced
1/3 pitted prunes, cut into quarters
8-10 green olives (I have been using the garlic stuffed olives)
2 tablespoons of capers with juice
4 tablespoons of olive oil
3 tablespoons balsamic vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper
1/4 cup packed brown sugar
1/4 cup white wine
In a 10 x15 glass baking dish mix the garlic, prunes, olives, capers, olive oil and vinegar, then add the chicken breasts. Stir so that the chicken is covered in the juices - I used to make this in a plastic bag but I'm moving away from bags, it worked very well. Cover and refrigerate overnight.
The next day try to turn the mixture 1 or 2 times. When ready to prepare preheat the oven to 350 degrees F. Add the brown sugar and white wine to the pan, stir and put in the oven. It should cook for about an hour. Spoon the liquids over the chicken every 20 minutes or so. Serve on a platter.
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This dish was made for me just after my son was born, a friend came to visit and brought this dish. It was delicious, hearty and satisfying. I always think of her generosity when I make this and I am thankful for my wonderful friends...
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