Reviewed: Sep. 8, 2009

This recipe is reallllllyyy Good, the chicken melted of the bone, I added potatoes to the recipe, I precooked the potatoes and then added them to the tray as the chicken was cooking slowly in the over. It was delicious.

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pg

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Reviewed: Aug. 7, 2009

Awesome recipe! I cook this whenever I want to impress my guests even though it's really simple to make. I usually use chicken breasts verses a whole chicken just because it's usually all I have. I don't always marinate it and it comes out just as good and I usually double everything except the chicken because the flavor's so delicious. I highly recommend this recipe, it's delicious!

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danielle

Cooking Level: Intermediate

Home Town: Taylorsville, California, USA

Living In: Chico, California, USA

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Reviewed: Apr. 14, 2009

This was very good and elegant. I used 4 boneless skinless chicken breasts which I pounded out first and marinated it for about 6 hours. The flavors are a great combination however for 4 boneless skinless chicken breasts, I think the next time I may cut down on the oregano a little bit (this may just be a personal preference rather than a suggestion, I am not totally crazy about oregano). Worth making!

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 27, 2009

I was excited about trying this dish after reading the reviews, but found it sadly lacking in flavor. I don't know how it happened because the marinade was certainly aromatic, but the chicken just tasted flat. Also, I think it has too much sugar for my taste. I might toy around with it a little for future use. The chicken did come out very moist. I used skinless thighs.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Jan. 26, 2009

I give this recipe 10 Stars! This was truly fantastic. I used 2 chicken breasts and served it alongside/over garlic mashed potatoes instead of pasta. The sauce was just enough for 2 servings. Divine I tell you - Divine!

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Kat

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Reviewed: Jan. 23, 2009

This was excellent. It looks fancy, but is very easy to make. I served it over couscous.

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becky

Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 4, 2009

We were introduced to this recipe in another venue under the name "Chicken Mirabella." It is a very easy dish that is incredibly sophisticated. Don't be intimidated by the prunes...or the olives. I marinated the chicken overnight in a ziploc bag--I just used chicken breasts too and used 4 prunes and 6 olives per breast. Excellent!!

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rijg

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Reviewed: Oct. 22, 2008

Awesome. I used a little less sugar and it still tasted great. Next time I'll add lots more olives so the family doesn't fight over them!

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CMCURLEY

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Reviewed: Aug. 25, 2008

I used 7.5 pounds of boneless, skinless thighs and tripled the recipe. Baked it in two 9 x 12 pyrex dishes. We had 19 people. We also had a fish dish. Everyone that commented on the chicken loved it and went for seconds. Great dish.

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Vicky

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: West Linn, Oregon, USA

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Reviewed: Jul. 27, 2008

I make this often. I usually short cut with boneless chicken breasts and often use a few tbsps of an olive tampenade if I don't have good olives on hand. Great with egg noodles or bowtie pasta. Thank you Teresa.

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Leigh Ann

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Reviewed: Jun. 26, 2008

Who knew that these flavors would mesh so well? I doubled the sauce; the mixture (including brown sugar & wine, but excluding bay leaves) got blended into a chunky puree, and I reserved some for adding at the table. I marinated about 3 lbs. boneless skinless chicken breasts in the mixture, plus bay leaves, overnight. In the morning, I threw it all in the slow cooker, cooked on low for about 8 hrs, & voila! Tender, delicious, tangy; a perfect Mediterranean dish. Served with couscous and a green salad. Thank you!!

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MsMellie

Cooking Level: Intermediate

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Reviewed: May 12, 2008

DEEELISH and SO EASY! I tripled the amount of prunes and olives so everyone would get some tasty morsels.

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Domestic Diva

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Reviewed: Mar. 22, 2008

OMG!!!! I accidently came across this recipe and thought, "Prune and Olives??? YUCK!"...but after reading the reviews I decided to give it a try. I made this last night for me and my 17 year old...and there is barely any left this morning. (I just had some for breakfast.) Will definitely double the sauce next time. And I did put the prunes and olives in the blender along with the oil and vinegar. Didn't use capers. I think I'll make another batch tomorrow. TO ANYONE SEEING THIS RECIPE FOR THE FIRST TIME....DON'T BE PUT OFF BY THE INGREDIENTS!!! IT IS ABSOLUTELY DELICIOUS!!!!

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COZY CUISINE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 15, 2008

Delicious. The whole family enjoyed it. I served it with white rice and poured the juices over the rice. I will definitely make this again. Only change I will make is to reduce the sugar or possibly leave it out completely.

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Michelle

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Reviewed: Dec. 31, 2007

For all the rave reviews this dish has had, both here and in other sources, my expectations were high. Sadly, this was disappointing. I made it for New Year's Eve, followed the directions exactly,and ended up with a somewhat ordinary and slightly bitter entree. I will continue my search for the perfect company dish, and move on from this.

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Colorado Cook

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 27, 2007

Awesome and unusual dish! I would triple the sauce recipe. Great dish for company. I will make again. Takes a bit of prep time, but marinading over night was worth it!

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Jessika393

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

This is a great recipe and would be great for company. It looks really beautiful. I used black figs instead of prunes, b/c I already had them on hand (I was also afraid of the recipe being too sweet so I figured this was ok) and increased the garlic amount. Chopped up all the sauce ingredients in the food processor and marinated for 18 hours or so. Served w/ coucous cooked in chicken stock. It's perfect. I loved it, my sister loved it, my husband liked the chicken, but not the sauce. He rarely likes meat and fruit together. Still, I plan to make it again - maybe for girls' night.

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JCL

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

This is my "food for thought" that I bring to friends in need of a meal. It is so easy, and always delicious. We serve it with angel hair pasta and steamed baby spinach. Fabulous!

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