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Chicken with Fruit and Olives

Photography: Becky-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: about 4 ounces chicken and about 1/4 cup fruit mixture)
This dish really marinates twice. Chicken soaks in a vinegar-oil-garlic mixture before it's cooked, then it chills in the cooking juices, making for very tender meat.

Ingredients

  • 1/4 cup red wine vinegar
  • 3 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1/2 cup pitted prunes, chopped
  • 1/2 cup dried apricots, chopped
  • 1/2 cup pitted green olives, halved
  • 3 pounds skinless, bone-in chicken breasts
  • 1 cup dry white wine
  • 1/2 cup finely chopped fresh flat-leaf parsley

Nutrition Information

  • calories 328
  • caloriesfromfat 26 %
  • fat 9.6 g
  • satfat 1.7 g
  • monofat 5.4 g
  • polyfat 1.7 g
  • protein 38.2 g
  • carbohydrate 19 g
  • fiber 2.4 g
  • cholesterol 102 mg
  • iron 2.7 mg
  • sodium 393 mg
  • calcium 42 mg

How to Make It

  1. Combine first 5 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken; turn to coat. Cover and chill at least 6 hours or overnight.

  2. Preheat oven to 450°.

  3. Pour wine around, but not over, the chicken; let stand 15 minutes. Bake at 450° for 35 minutes or until chicken is done; let stand 15 minutes. Sprinkle with parsley. Cover and refrigerate at least 2 hours or overnight. Remove chicken from the bones; discard bones. Return chicken to fruit mixture; let stand 15 minutes. Serve with a slotted spoon.