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 Cooking Light

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Nutritional Information

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


  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.
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