Chicken With Olives And Prunes Recipes

PRUNE AND OLIVE CHICKEN

Steps:

• 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.
• 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.
• 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.

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

CHICKEN TAGINE WITH PRUNES AND OLIVES

Steps:

• Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
• Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
• Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

CHICKEN WITH PRUNES AND OLIVES

Steps:

• Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
• Preheat the oven to 375ºF. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
• Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
• Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)

Steps:

• Rinse the chicken and pat dry.
• Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
• In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
• Spread the contents of the bowl in the dish around the chicken.
• Bake at 425° for 20 minutes.
• Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
• Remove from oven and serve.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

CHICKEN WITH PRUNES, OLIVES AND CAPERS

Steps:

• Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
• Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
• If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
• In a casserole dish, arrange the chicken in a single layer.
• Pour the marinade over the chicken.
• Sprinkle the brown sugar evenly over the chicken.
• Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
• Remove the chicken to a large platter, and top with remaining pan juices.
• Remove the bay leaves before sprinkling the chopped basil over the chicken.
• Serve immediately.

CHICKEN WITH OLIVES, PRUNES AND CAPERS

Steps:

• In two or three baking pans, arrange the chicken pieces in one layer.
• Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
• To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

CHICKEN WITH TOMATOES AND PRUNES

Steps:

• Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
• Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
• Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.