Lately, Ralph’s has been having Buy-1-Get-1-Free sales on chicken. So we’ve been going ham and at one point ended up with a shit ton of bone-in chicken breasts. This is not a bad problem to have. But it can present a bit of a challenge when trying to think up new and exciting recipes.

A few weeks ago, we tried stuffed breasts, which turned out really good. And this week I stumbled on a recipe in my Cooking Light book that combined olives and fruit. I knew that the olives would be good because of the Senegalese chicken recipe I’ve tried before. And I new the apricot would work because of the margarita chicken recipe I’ve made. But this new recipe also called for prunes. And I don’t mess with prunes…not now…not ever. So I’ll include it in the ingredients in case you feel the need to try it. But trust that no prunes touched my plate or my palate.

Ingredients

Sauce:

¼ cup red wine vinegar

3 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

4 garlic cloves, minced

½ cup pitted prunes, chopped

½ cup dried apricots, chopped

½ cup pitted green olives, halved

6 (8-ounce) bone-in chicken breast halves, skinned

1 cup dry white wine

½ cup chopped parsley

Directions

1. Combine first 5 ingredients. Mix well. Add prunes, apricots, olives and chicken and toss to coat. Refrigerate for 6 hours or overnight.

2. Preheat oven to 450.

3. Pour wine around, not over chicken. Bake chicken for 35 minutes or until chicken is done. Let stand 15 minutes.

Sprinkle with parsley and serve over rice.

A few notes…

-I only used 3 breasts, but I kept the amounts of the rest of the ingredients the same. I wanted to make sure I would have enough of a sauce to pour over the rice that I planned to cook with it. Also, since the juices cook down so much, having extra helped keep the chicken moist.

-The original recipe called for the chicken to be re-refrigerated after it was cooked and served cold. This made no MF sense to me, so I just didn’t do it.

-Last, I didn’t use any of those stupid prunes. I know I already told you this. But I think it’s an important enough point to repeat.

Recipe inspiration found HERE.

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Recipe: Chicken with Fruit and Olives

Ingredients