Prune and Olive Chicken Recipe -
Prune and Olive Chicken Recipe
  • READY IN 9+ hrs

Prune and Olive Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    9 hrs 15 mins


  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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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jan 22, 2004

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.

Aug 08, 2005

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 reserve the sauce it cooks in and serve it in a bowl on the table to dip the chicken in. To me it is better when you add the brown sugar and the wine to the marinade instead of just sprinkling it over the chicken before it bakes.

Jul 17, 2003

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 tried it if it weren't for the cooking class. I've made it several times now at home.MMMMMMMM

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.

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!!

Aug 13, 2006

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 olives instead. Make this tonight!

Jan 09, 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!!!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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