This is a great recipe. It is essentially the Cooking Light version of Marbella. I make it all the time for large groups and have many others who now make it after eating it. So easy, so delicious.
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)
More From Cooking Light
Amount per serving
- Calories: 328
- Calories from fat: 26%
- Fat: 9.6g
- Saturated fat: 1.7g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.7g
- Protein: 38.2g
- Carbohydrate: 19g
- Fiber: 2.4g
- Cholesterol: 102mg
- Iron: 2.7mg
- Sodium: 393mg
- Calcium: 42mg
- 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
- 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.
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