Chicken with Green Olives & Prunes
Loading ...Recipe
Chicken with Green Olives & Prunes
The sweet/tart combo and lush flavors of this phenomenal chicken, olive and prune dish guarantee you a hit.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
4 servings
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 teaspoon extra-virgin olive oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup red-wine vinegar
- 1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green
- 1/4 cup pitted prunes (dried plums)
- Freshly ground pepper to taste
Directions
- Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side.
- Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12-15 minutes.
- Transfer the chicken to a plate. Spoon sauce over the chicken and serve.
Tips
Per Serving: 223 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 118 mg cholesterol; 7 g carbohydrates; 29 g protein; 1 g fiber; 394 mg sodium; 454 mg potassium
Nutrition Bonus: Selenium (20% daily value).
Exchanges: 1/2 fruit, 4 lean meat
Contributed by: EatingWell.com
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce.
About Eating Well
comments
2 Responses to Chicken with Green Olives & Prunes
Leave a Reply
Posted in
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
I tried this for my passover seder last night and it was to die for. Or as the grammarians would correct me, it was for which to die. I have a recipe for a similar flavor combination with pot roast, but I decided to use my noggin and combine the concept of the roast with the chicken. I also added red onions sliced into thin rings to sweeten it up (use as many as you wish, it is delicious!) and a head of garlic, smashed. I used a roaster oven and just threw the chicken in raw. I used equal parts thigh meat and breast meat and quadrupled the recipe. The temperature was set at 200. Then I just turned my back on it for 5 hours and when dinner was served, it held its shape but melted when you cut it.
awesome!!! and I love your additions!!!