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Get Started - 100% free to try - join in 30 secondsTo save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through.
Paste
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled
2 tablespoons capers, rinsed
3 anchovy fillets, rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
Pinch red pepper flakes
Chicken
2 1/2 - 3 pounds bone-in, skin-on split chicken breasts and/or leg quarters, trimmed
Kosher salt and pepper
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers, rinsed
2 bay leaves
1/3 cup pitted prunes, chopped coarse
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley
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