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Prune and Olive Chicken

"A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe."
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9 h 15 m servings 402 cals
Original recipe yields 6 servings


  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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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Read all reviews 151
  1. 195 Ratings

Most helpful positive review

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 th...

Most helpful critical review

I liked this dish, however, my family didn't feel the same. They didn't think it was anything special. I might make this again, only adding more olives.

Most helpful
Most positive
Least positive

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 th...

This is def. classic chicken marbella. Just like my Mom would always make for me. Don't be scared of the ingrediants...I am NOT a prune fan, but this is the best chicken ever. I always reserv...

We made this dish in a cooking class that I attended at Williams-Sonoma. It is supposed to be Matt Laur's (Today Show) favorite recipe. I can see why! It is a fabulous dish! I would never have t...

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...

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...

Incredible! I've made this up in freezer bags and stored the dinners for the future, thawing them overnight. Six different families did this with me and EVERYONE loved them. We used kalamta oliv...

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 ser...

Like peanut butter and jelly, the flavor combination of sweet, creamy and tangy prunes with salty, crunchy olives sounds insane until you try it. It is a beautiful, elegant, yet unusual dish fo...

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