Prune and Olive Chicken

SUBMITTED BY: Teresa PHOTO BY: beanie

"A taste of the Mediterranean in one delicious baked chicken dish. Note: This is a classic Chicken Mirabella recipe."

RECIPE RATING:

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	9 Hrs 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

What to Drink?
	Merlot

DIRECTIONS

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

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REVIEWS

Reviewed on Jul. 29, 2005 by VISOLELA

I doubled everything, except the chicken. Used boneless, skinless chicken breasts. While... MORE

Reviewed on Aug. 8, 2005 by Noelle

This is def. classic chicken marbella. Just like my Mom would always make for me. Don't be... MORE

Reviewed on Dec. 10, 2003 by Poookie

Like peanut butter and jelly, the flavor combination of sweet, creamy and tangy prunes with... MORE

Reviewed on Aug. 13, 2006 by WINNONA

Incredible! I've made this up in freezer bags and stored the dinners for the future, thawing... MORE

Reviewed on Jan. 25, 2004 by Karin

Tasty chicken dish - my husband and kids loved it, too. You can use a little less brown sugar... MORE

Reviewed on Jul. 17, 2003 by Robin

We made this dish in a cooking class that I attended at Williams-Sonoma. It is supposed to be... MORE

Reviewed on Feb. 12, 2004 by MSALLIED

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.60 star rating.

MSALLIED
Feb. 12, 2004

We really enjoyed this recipe! I have seen this recipe around other sites and it was constantly raved about, but I kept avoiding it because I hate olives, never had capers, and never thought of putting prunes in a chicken dish. But I finally took the plunge and made this, only I used 8 boneless, skinless chicken breasts instead of whole pieces, and I pureed a whole head of garlic for the marinade, used Kalamata olives, and increased the other ingredients in the marinade as follows: 1/2 cup olive oil and vinegar 1/2 cup brown sugar 2 small jars capers 1 cup each olives and prunes 4 bay leaves This was so easy to throw together and is perfect for company because all you have to do is throw the chicken into the oven and about 10 minutes before it's done, you can steam some rice or cook some couscous and steam some broccoli or asparagus, allowing you to spend more time with your family or guests. This dish is also great cold as leftovers. Don't let the strange ingredients intimidate you! It is absolutely delicious in its flavor and you can always push aside the items you don't like.

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12 users found this review helpful

We really enjoyed this recipe! I have seen this recipe around other sites and it was... MORE