Prune Olive Bbq Baked Chicken Thighs Recipes

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CHICKEN WITH PRUNES AND OLIVES



Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

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 375 degrees F. 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)



Roasted Chicken With Olives and Prunes (Chicken Marbella) image

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/

Provided by Elanas Pantry

Categories     Whole Chicken

Time 1h10m

Yield 1 entree, 4-6 serving(s)

Number Of Ingredients 12

1 whole chicken
1 teaspoon celtic sea salt
1 cup pitted green olives
1 cup pitted prunes
1 tablespoon dried oregano
1 tablespoon capers
2 bay leaves
1 clove pressed garlic
1/4 cup olive oil
1/4 tablespoon agave nectar
1/4 cup apple cider vinegar
1/4 cup water

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.

Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7

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