Dried Plum and Olive Chicken
Infuse your dinner table with the rich, savory-sweet flavors of Mediterranean-inspired cuisine with this Dried Plum and Olive Chicken recipe. Perfectly seasoned bone-in, skin-on chicken thighs are seared to golden perfection before gently braising in a luscious sauce of chicken broth, white wine, and aromatics. The star ingredients—juicy dried plums and briny green olives—create a harmonious balance of sweet and tangy, while fresh thyme sprigs, bay leaf, and a hint of lemon zest add herbal depth and brightness. Ready in just one hour, this one-pan dish is as elegant as it is comforting, making it ideal for weeknight meals or special occasions. Serve it with crusty bread, fluffy rice, or creamy mashed potatoes to soak up every last drop of the irresistibly flavorful sauce.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup White wine (optional, or substitute with more broth)
- 1 cup Dried plums (prunes), halved
- 0.5 cup Green olives, pitted and sliced
- 4 sprigs Fresh thyme sprigs
- 1 piece Bay leaf
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for 1 more minute.
Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until slightly reduced.
Pour in the chicken broth and return the chicken thighs to the skillet, skin-side up.
Scatter the dried plums and sliced olives around the chicken in the skillet.
Nestle the thyme sprigs and bay leaf in the liquid, and sprinkle the lemon zest over the top.
Reduce the heat to low, cover the skillet, and let the chicken braise for 30-35 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce.
Discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Garnish with chopped fresh parsley before serving. Serve warm with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 7843 mg | 341% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 94.3 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4237 mg | 90% | |
*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.
