Chicken with Prunes Olives and Capers
Elevate your dinner table with the irresistible flavors of Chicken with Prunes, Olives, and Capers—a Mediterranean-inspired dish that's equal parts savory and sweet. Succulent bone-in, skin-on chicken thighs are marinated in a vibrant blend of red wine vinegar, olive oil, garlic, and dried oregano, complemented by the deep sweetness of prunes, the briny bite of green olives, and the tangy pop of capers. A sprinkle of brown sugar ensures caramelized perfection, while a splash of dry white wine creates a luscious sauce as it bakes to golden, juicy goodness. Ready in just over an hour, this effortlessly gourmet recipe is perfect for entertaining or an elevated weeknight meal. Serve with rice, couscous, or crusty bread to soak up every drop of the rich, flavorful sauce.
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 1 cup prunes
- 1 cup green olives
- 0.25 cup capers
- 4 pieces garlic cloves, minced
- 0.25 cup red wine vinegar
- 0.25 cup olive oil
- 0.5 cup dry white wine
- 2 tablespoons brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large bowl, combine the prunes, olives, and capers with their brine, minced garlic, red wine vinegar, olive oil, dried oregano, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the bowl and toss them in the marinade until evenly coated. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Preheat your oven to 375°F (190°C).
Transfer the chicken thighs and all the marinade ingredients from the bowl into a baking dish, arranging the thighs skin-side up in a single layer.
Pour the dry white wine evenly over the chicken. Sprinkle the brown sugar over the chicken thighs to enhance caramelization during baking.
Bake in the preheated oven for 45–50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The skin should be golden brown and slightly crispy.
Remove the baking dish from the oven and let the chicken rest for about 5 minutes.
Garnish with fresh chopped parsley, if desired, and serve the chicken warm, spooning the prunes, olives, capers, and sauce over the top. Enjoy with rice, couscous, or crusty bread.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 28.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
