This is my spin on a classic recipe from the 1980s…first published in ‘The Silver Palate Cookbook’ and updated by Ina Garten, I’ve taken it one step further and made it healthier and quicker while keeping all the flavor of the original recipe!
10 boneless skinless chicken thighs
1/3 cup extra virgin olive oil
1/3 cup Pompeian Red Wine Vinegar
7 oz bag SUN-MAID® California Pitted Prunes
1/2 lb mixed green and Kalamata Olives
8 bay leaves
10 cloves garlic, chopped
2 tablespoons dried oregano
2 tablespoons packed brown sugar
salt & fresh ground pepper
Dry white wine
Place the chicken thighs in a large bowl. In a large jar with a lid, combine the extra virgin olive oil, red wine vinegar, prunes, olives, bay leaves, chopped garlic, oregano, brown sugar, 1 1/2 teaspoons salt and fresh ground pepper. Put the lid on the jar and shake vigorously. Pour on the chicken and toss to coat. Place the chicken and marinade with the prunes and olives and all its juices in a large skillet. Gently pour about a cup or so of white wine on the side of the skillet (not directly onto the chicken thighs). Bring to a simmer, cover and cook on medium to medium-high heat until chicken is cooked through (~35 minutes). Discard the bay leaves when serving.
I serve this delicious meal over mashed potatoes or rice to soak up all the delicious juices. *Both the original recipe and Ina’s include 1/2 cup of capers so if you like them add them in the jar when combining the marinade ingredients.
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