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Prune and Olive Chicken
June 26, 2008

Who knew that these flavors would mesh so well? I doubled the sauce; the mixture (including brown sugar & wine, but excluding bay leaves) got blended into a chunky puree, and I reserved some for adding at the table. I marinated about 3 lbs. boneless skinless chicken breasts in the mixture, plus bay leaves, overnight. In the morning, I threw it all in the slow cooker, cooked on low for about 8 hrs, & voila! Tender, delicious, tangy; a perfect Mediterranean dish. Served with couscous and a green salad. Thank you!!

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