Reviewed: Jan. 12, 2006

This was a great recipe. My family was very happy with the results. I didn't give it 5 stars only because I'm not sure if I was in love with the sauce. It could be that I put more capers than necessary. I truly believe that the key to this dish is allowing the chicken to marinate for a long time (I allowed my chicken to marinate for about 36hours in refrigerator). I always gauge the success of my dishes by how much my husband like it. WELL, he loved it!!! PS. To ensure that there was enough sauce, I added a bit more white wine

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mjlala

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: Norwalk, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2006

I don't like prunes or olives... but I was told, to get the right taste I had to cook everything together. IT WAS AMAZING! I baked it all together (including sauce) in a dish for an hour and served it over Angel Hair pasta. It was quite possibly the best meal I have ever had. It wouldn't have been something I would have normally tried, but I am DEFINITELY glad I did!!!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Jesika

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2005

This is delicious! I have made this recipe several times now for special dinners, and all my guests have raved. I add extra capers, olives and prunes. I also use boneless chicken breasts.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Marigat

Cooking Level: Expert

Living In: Port Washington, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2005

Yuck, ick, blah. Time consuming and tasted gross. My husband didn't think it was THAT bad, but agreed it was something we will never make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DCTEXAN

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2005

I doubled everything, except the chicken. Used boneless, skinless chicken breasts. While chicken breasts tend to be dry, this recipe solves the problem. I chopped the olives and the prunes so the sauce would be a bit more uniform and more flavor would be infused in the sauce. I served with rice, which is why I made so much extra sauce - to soak up into the rice and share the goodness. Don't be afraid to serve this at a dinner party or special event without trying it before (we know we all do it) While you may get a few who snub their noses, I suggest you encourage them to try it before telling them what's in it.

Was this review helpful? [ YES ]
48 users found this review helpful

Reviewer:

VISOLELA

Cooking Level: Expert

Living In: São Paulo, São Paulo, Brazil

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2005

the chicken had a good flavour, but i was alittle disappointed with the sauce...there wasn't any! the chicken was alittle dry too, so i guess next time i won't cook it for the whole one hour; and i'll also chop the prunes (instead of halving) to disperse the flavour and so that you don't get these giant mushy bites of prune. and definately add more olives and capers.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

YEKEPA79

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2005

I have had this recipe in my collection for months and have not tried it until today. I actually marinated it for about 36 hours, and I dont really measure anything. This was the MOST AWESOME chicken dish. I used boneless skinless breasts and cooked them for about 30 minutes. I cant believe how good this turned out. I have now categorized it under favorites.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GOTITANS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2005

I just HAD to try this, since I love interesting combinations of flavors. It was good, but had some sharpness to the taste I didn't like (maybe the capers?) The leftovers seemed to mellow and I liked it better then.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MARYKC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2005

Incredible flavors. I was reluctant to make this recipe because I knew my husband would balk at the prunes. I decided to go ahead, chop the prunes up and not tell him. I used boneless, skinless chicken breasts instead of the whole chicken and it was just as good. Even my husband loved it...even after he realized he just ate prunes!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FATKITTY68

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2005

This was terrific. I used chicken pieces with the skin on. I mixed the sugar into the marinade and added a tad bit more to the chicken before it went in the oven. Very nice company dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J9215

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2005

Wow...really liked this recipe. I did make some changes...doubled the olives, omitted the capers (didn't have any so I used juice from the olives), chopped the prunes rather than halved (same flavor, but no one noticed them as they kind of melted into the sauce), used cut-up chicken breast, didn't marinate and cooked it in the crockpot. I normally wouldn't give five stars to a recipe that I tweaked so much, but I have every confidence that this recipe would have been just as good. I wasn't forced to make changes due to inadequacies in the recipe, but rather for my own convenience. I served it over rice and it was absolutely delicious. Sophisticated flavor and great ethnic appearance. Next time I will double the sauce as others have suggested because it is sooooo good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CINJOY4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2005

absolutely wonderful...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CINDINMIKE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2004

I love to use this recipe for company. The flavors are wonderful together. I usually double the olives, because I like them. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eboo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2004

Am living overseas and left this recipe back in the States. It's one of our favorites, so was so glad to find the recipe on-line. It's actually an Italian recipe, not Greek as one submitter thought.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KosovoCook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2004

Brilliant! Made this for a party. Folks were hesitant to taste b/c of the olives and capers, but once they did they loved it. I used skinless breasts, and doubled the amount of sauce, and added a pinch of red pepper to balance the sweetness. Really easy recipe, too; will definitely make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JENIFER24

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2004

this was ok. The family ate it, but will not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EWODLINGER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2004

This is fabulous, very impressive for a dinner party, although you will have a few people that pile the prunes on the side of their plate...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rumba-queen

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: Santa Cruz, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2004

I cut up boneless, skinless, chicken breast instead of using a whole chicken. It was excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CATBIRD45

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2004

We took this recipe (already cooked and refrigerated) to "Creation" which is a Christian festival geared toward teens and 20 somethings. We (as youth leaders) took 20 kids from our church. As we were camping without electric we brought a grill and a camping stove. We put the cooked chicken into heavy disposable aluminum pans and put it on the grill to heat it. Cooked Minute Rice over the burners of camp stove. Gourmet dining in the great outdoors. You know how some meals you eat and then have a strong craving to have it again. My mouth is watering just thinking about it. Just wanted to let you know in case you're into camping, tailgating or just for a nice dinner in the comfort of your own home. Enjoy!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SALLYCARROLL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2004

This is very good, I make it often now. I add a whole can of olives and have made it without all the marinating and it still turned out wonderful.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Prune and Olive Chicken

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!