Best 9 Prune And Olive Chicken Recipes

Prune and olive chicken is a delicious and savory dish that combines the sweet and tangy flavors of prunes with the salty and savory flavors of olives. This dish is a great way to use up leftover chicken and is a perfect meal for a weeknight dinner. The combination of prunes and olives in this dish creates a unique and flavorful sauce that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

PRUNE AND OLIVE CHICKEN

Prune and Olive Chicken image

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Provided by Teresa

Categories World Cuisine Recipes European Italian

Time 9h15m

Yield 6

Number Of Ingredients 13

Ingredients

3 cloves garlic, minced
⅓ cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Steps:

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)

Roasted Chicken With Olives and Prunes (Chicken Marbella) image

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/

Provided by Elanas Pantry

Categories Whole Chicken

Time 1h10m

Yield 1 entree, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken
1 teaspoon celtic sea salt
1 cup pitted green olives
1 cup pitted prunes
1 tablespoon dried oregano
1 tablespoon capers
2 bay leaves
1 clove pressed garlic
1/4 cup olive oil
1/4 tablespoon agave nectar
1/4 cup apple cider vinegar
1/4 cup water

Steps:

Rinse the chicken and pat dry.
Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
Spread the contents of the bowl in the dish around the chicken.
Bake at 425° for 20 minutes.
Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
Remove from oven and serve.

Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7

CHICKEN WITH PRUNES AND OLIVES

Chicken with Prunes and Olives image

Gorgeous, juicy chicken breasts baked and basted to perfection and cooked with garlic-stuffed olives and pitted prunes.

Provided by Valerie Bertinelli

Categories bake,chicken,herbs,Main,Olives

Time 1h40m

Yield 4 - 6 servings

Number Of Ingredients 13

Ingredients

⅔ cup extra-virgin olive oil
⅔ cup red wine vinegar
2 cups pitted prunes
¼ cup capers with a bit of brine
2 Tbsp dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 lb(s) bone-in, skin-on chicken breasts
¼ cup light brown sugar
½ cup white wine
½ cup fresh flat-leaf parsley leaves, finely chopped

Steps:

Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
Preheat the oven to 375ºF. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

CHICKEN WITH PRUNES AND OLIVES

Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

CHICKEN WITH PRUNES, OLIVES AND CAPERS

Chicken With Prunes, Olives and Capers image

if you love Mediterranean food, you are going to love this one... it's fragrant and has the most delicious blend of flavors, to enhance the flavors in the chicken it is best left overnight to marinate --- great served with rice

Provided by Kittencalrecipezazz

Categories Poultry

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

5 chicken legs with thigh (separated)
1/2 cup dried prune, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1 -2 tablespoon chopped fresh basil (to garnish)

Steps:

Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
In a casserole dish, arrange the chicken in a single layer.
Pour the marinade over the chicken.
Sprinkle the brown sugar evenly over the chicken.
Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
Remove the chicken to a large platter, and top with remaining pan juices.
Remove the bay leaves before sprinkling the chopped basil over the chicken.
Serve immediately.

Nutrition Facts : Calories 437.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 115.5, Sodium 203.6, Carbohydrate 28.6, Fiber 1.4, Sugar 23.2, Protein 25.9

PRUNE & OLIVE BBQ-BAKED CHICKEN THIGHS

Prune & Olive BBQ-Baked Chicken Thighs image

Enjoy Moroccan-style fare with these Prune & Olive BBQ-Baked Chicken Thighs. Find out how to make these Prune & Olive BBQ-Baked Chicken Thighs today.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 7

Ingredients

8 boneless skinless chicken thighs (1-1/2 lb.)
3/4 cup KRAFT Sweet Brown Sugar Barbecue Sauce, divided
1/4 tsp. pepper
14 prunes (5 oz.), sliced
6 Tbsp. sliced green olives
1/4 cup KRAFT Shredded Parmesan Cheese
8 slices OSCAR MAYER Bacon, uncooked

Steps:

Heat oven to 375ºF.
Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

CHICKEN TAGINE WITH PRUNES AND OLIVES

Chicken Tagine With Prunes and Olives image

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

10 chicken thighs with bone and skin
Salt and black pepper
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika, the hotter the better
1 teaspoon ground cumin
18 pitted prunes
36 pitted picholine or other green olives
1 cup chicken stock
1 tablespoon unsalted butter
1 lemon, zest removed in thin strips
1 tablespoon finely chopped fresh mint leaves

Steps:

Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.

Nutrition Facts : @context http, Calories 690, UnsaturatedFat 29 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 13 grams, TransFat 0 grams

CHICKEN WITH OLIVES, PRUNES AND CAPERS

Chicken With Olives, Prunes And Capers image

Provided by Marialisa Calta

Categories dinner, main course

Time 1h10m

Yield Twelve to fourteen servings

Number Of Ingredients 15

Ingredients

12 chicken breasts and thighs, trimmed of fat and skin
2 cups pitted prunes (or dried apricots or dried pears)
1 1/4 cups white wine
3/4 cup dark brown sugar
3/4 cup olive oil
3/4 cup red-wine vinegar
3/4 cup green olives, pitted
3/4 cup capers
4 tablespoons oregano
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper
6 medium-size bay leaves
1 small garlic head, minced
3 tablespoons chopped cilantro

Steps:

In two or three baking pans, arrange the chicken pieces in one layer.
Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
Preheat the oven to 350 degrees.
Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 17 grams, TransFat 0 grams

PRUNE AND OLIVE CHICKEN

Prune and Olive Chicken image

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Provided by Allrecipes Member

Categories Italian Recipes

Time 9h15m

Yield 6

Number Of Ingredients 13

Ingredients

3 cloves garlic, minced
⅓ cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Steps:

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g

Tips:

Choose the right prunes: Look for plump, moist prunes that are free of blemishes. Avoid prunes that are dry or have a hard texture.
Soak the prunes: Soaking the prunes in hot water for 30 minutes before using them will help to plump them up and make them more flavorful.
Use a variety of olives: Different types of olives will add different flavors and textures to the dish. Try using a combination of black, green, and Kalamata olives.
Brown the chicken: Browning the chicken before adding it to the slow cooker will help to develop its flavor. Brown the chicken in a large skillet over medium heat for 5-7 minutes per side, or until golden brown.
Add plenty of flavor: In addition to the prunes and olives, add other flavorful ingredients to the slow cooker, such as garlic, onion, celery, carrots, and herbs. These ingredients will help to create a delicious sauce for the chicken.
Cook on low for 6-8 hours: Cooking the chicken on low for 6-8 hours will help to tenderize it and make it fall off the bone. If you are short on time, you can cook the chicken on high for 3-4 hours, but the meat will not be as tender.
Serve over rice or pasta: Serve the prune and olive chicken over cooked rice or pasta. The sauce from the slow cooker will make a delicious topping for the rice or pasta.

Conclusion:

Prune and olive chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The prunes and olives add a unique flavor to the chicken, and the slow cooker makes it a hands-off meal. Serve the chicken over rice or pasta for a complete meal that the whole family will enjoy.