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.
Chicken with Prunes, Apricots and Olives
Servings
6 Servings
Ingredients
- 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)
Instructions
- 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.
I would not use the vinegar but the Marsala would be fine. You can use chicken breast but you would need to shorten the cooking time, check on it after 30 minutes.
There are 2 ingredients I don’t currently have in my kitchen. How would this recipe come out if I use American marsala wine or white wine vinegar. Also, I have chicken tenderloins on hand. Can I use them?
Thanks!
Can you use thin sliced chicken cutlets? Thanks.
Yes, but it might be best if you brown them first and cook for less time, either way cook for less time.
I’d love to make this in my IP with boneless skinless thighs. Did you cut down on the chix broth? Any other suggestions?
So great to hear it works well in the Instant Pot, thanks so much for sharing.
Hope you don’t mind me spreading the recipe around some of the Facebook Instant Pot groups with how I cooked it in the IP. It was such a great meal with bulgar, carrot salad and avocado.
No of course not. Please share
Hello Jamie. I made this recipe this evening in my Instant Pot. Oh my, what an explosion of flavours. Thanks for such a great recipe.
Sure, this recipe is very forgiving.
can you cook the day before and then re-heat???
Yes, it is optional, but I put it in so you know where to add it
Tamar Genger MA, RD
Executive Editor
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Looks like fresh rosemary added to the chicken, but omitted from the recipe….
I think it should.
Does this recipe freeze well?
I think any olives will work, but I like the cracked green ones from Israel during Passover
what type of olives do you recommend
It is going well, thanks, I like it here 🙂
Working on a better picture, but this is close for now. Feel free to add garlic and lemon, but it is not necessary. I would think a whole chicken should work, just might take longer to cook.
Thanks Tamar. How do you like beer sheva ?
recipe looks great- just does not match the picture which has garlic cloves and lemon slices. Not a complaint, just an observation. We can use a whole chicken too, I presume? and when do we add the garlic and lemon slices.
Made this for Shabbat, it was fabulous and super easy!
Was a little leery of the combination – but it really worked! Tried it on my “guinea pig” company and they really liked it
What could be easier and more delicious! On my “try list” for this week!