Photo: Oxmoor House
Total Time:
9 Hours 3 Mins
Serves 4 (serving size: 1 breast half or 1 thigh plus 1 drumstick and about 1/4 cup plum mixture)

Various adaptations of this popular recipe from the Silver Palate Cookbook have been a go-to dinner party favorite for decades. It's a simple and delicious one-dish recipe for the busy host, and tastes best when prepared a day or two ahead.

How to Make It

Step 1

Combine dried plums and next 9 ingredients (through bay leaves) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 hours, turning bag occasionally.

Step 2

Preheat oven to 350°.

Step 3

Remove chicken from bag, reserving marinade.

Step 4

Arrange chicken in a single layer in a 13 x 9-inch glass or ceramic baking dish; pour reserved marinade evenly over chicken.

Step 5

Bake for 350° for 45 minutes or until chicken is done, basting about every 10 minutes with baking liquid.

Step 6

Place chicken, dried plums, olives, and capers on a platter, reserving pan drippings. Discard bay leaves. Sprinkle chicken with parsley, and serve with reserved pan drippings.

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