Chicken with Fruit and Olives

Photography: Becky-Stayner; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: about 4 ounces chicken and about 1/4 cup fruit mixture)

Recipe from

Nutritional 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

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

Preparation

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.

Preheat oven to 450°.

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.

Note:

September 2003