Reviewed: Mar. 29, 2012

I love this recipe! We use blsl chicken thighs and it is great every time. I was originally just looking for a way to use up the giant jar of capers we got at the food warehouse but we make this about every other week.

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Reviewer:

ConnorsMom

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Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

Reviewed: Mar. 25, 2012

Wonderful dish for a crowd... fed even the pickiest eaters. Wondeful flavour.A keeper

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 12, 2012

Tip: This is a fantastic recipe as is, but it can be improved as follows. Put leftovers in a ziplock bag, squeeze out all the air, and freeze. In a couple of weeks, defrost and heat. The flavors intensify, the meat becomes more tender, the aroma is heavenly.

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Reviewer:

Jacob

Reviewed: Mar. 8, 2012

Not bad but oddly sweet, next time I'll use fewer prunes. I followed the advice of several reviews and: doubled the sauce, omitted the sugar, used chicken breast instead of a whole chicken, cooked on the stove top and not the oven, and forgot the white wine. Served over Israeli couscous that had been cooked in chicken stock and it was tasty.

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Reviewer:

Aevida

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

Very easy and a crowd pleaser! I used 2lbs of chicken breasts.

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Reviewer:

Terry Flagg

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Centennial, Colorado, USA

Reviewed: Feb. 8, 2012

Pretty darn tasty! Did not use wine, just water instead and turned out still very flavorful. Would be nice to add some veggies to it. Goes well over rice or pasta.

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Reviewer:

mamabear

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Jan. 2, 2012

I made this twice last week, once just for DH and me the other for New Year's dinner. The first time I used three boneless breasts, the second four. The first I marinated in all the ingredients, the second I added the sugar and wine before placing in the oven. I didn't notice any difference between the two. I don't think it needs to cook for the full hour, but that might just be my oven and the fact that I was cooking boneless breasts. I loved this recipe and intend on making it more often! It is easy for a week night and a very nice dish for company.

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Reviewer:

HECTORBOYARDEE

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Reviewed: Dec. 27, 2011

I've made this about a dozen times now, it is that good and easy. I toss everything into a ziploc bag and then into the fridge. The only change I made was to increase the sauce by half and I used skinless, boneless chicken instead of a whole chicken. This recipe is pretty much the only reason why I keep capers and prunes in the house. One time I made this with dried apricots, I didn't realize that the bag of prunes on my shelf was empty (darn people putting empties on my pantry shelf!). The sauce is so delish over couscous, but my son especially likes it over noodles, long slurpy ones. Definitely a keeper and fancy enough to serve to guests!

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Reviewer:

Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Sep. 1, 2011

very delicious - and smells great when marinating. I made this for a teacher's luncheon. Surely not their usual fare for teacher's luncheons! They loved it. I made it that night for my family. It was great, but kids were reluctant to eat the prunes - not the most appealing appearance. I will make it again, though, for sure.

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Reviewer:

Ginny Johnson

Cooking Level: Expert

Home Town: West Chester, Ohio, USA

Reviewed: Jun. 30, 2011

I've been using this recipe for years. Every time I make it for company, I get asked for the recipe. It is full of flavour. It is a wonderful dish for company because all of the work is done ahead of time. As many other reviewers suggest, I also double the marinade.

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