Sweet easy chicken with lots of flavor from prunes and olives. Optional whole garlic cloves, rosemary and lemon slices can be added to match the picture.
- Cook Time
- Prep Time
- 2 pounds boneless, skinless chicken breasts or 4 pounds on the bone chicken pieces
- ¼ cup prunes
- ¼ cup apricots
- ¼ cup olives
- 6 garlic cloves, whole (optional)
- 1 sprig rosemary, pulled from stem (optional)
- 1 cup chicken broth
- ¼ cup brown sugar
- ¼ cup white wine
- 1 lemon, sliced (optional)
1 Place chicken breasts in baking dish.
2 Scatter prunes, apricots and olives (and garlic cloves and rosemary if using) around chicken.
3 Pour chicken broth on top and refrigerate for a few hours.
4 Preheat oven to 350F. Sprinkle brown sugar over chicken and pour over wine. Top with lemon slices, if using.
5 Cover and bake for 40 minutes. Uncover for the last 10 minutes and enjoy.
Note: You can keep chicken warm on a hot plate until ready to serve.