Chicken With Green Olives and Prunes

Prep Time

Total TIme 30 Minutes


4 Servings


  • 1 1/4 pounds chicken, thighs, boneless, skinless trimmed of fat

  • 1 teaspoon oil, olive, extra-virgin

  • 1 cup(s) broth, chicken, less sodium

  • 1/4 cup(s) vinegar, red wine

  • 1/4 cup(s) olives, green, pitted such as spanish, cerignola or cracked green, chopped

  • 1/4 cup(s) plums, pitted, dried chopped

  • pepper, black ground to taste


1. Pat chicken dry with a paper towel.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add the chicken and cook until browned, about 2 minutes per side.
4. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low.
5. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes.
6. Transfer the chicken to a plate. Spoon sauce over the chicken and serve


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