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Prune and Olive Chicken
February 03, 2004

We really enjoyed this recipe! I have seen this recipe around other sites and it was constantly raved about, but I kept avoiding it because I hate olives, never had capers, and never thought of putting prunes in a chicken dish. But I finally took the plunge and made this, only I used 8 boneless, skinless chicken breasts instead of whole pieces, and I pureed a whole head of garlic for the marinade, used Kalamata olives, and increased the other ingredients in the marinade as follows: 1/2 cup olive oil and vinegar 1/2 cup brown sugar 2 small jars capers 1 cup each olives and prunes 4 bay leaves This was so easy to throw together and is perfect for company because all you have to do is throw the chicken into the oven and about 10 minutes before it's done, you can steam some rice or cook some couscous and steam some broccoli or asparagus, allowing you to spend more time with your family or guests. This dish is also great cold as leftovers. Don't let the strange ingredients intimidate you! It is absolutely delicious in its flavor and you can always push aside the items you don't like.

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