Chicken with Green Olives & Prunes

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Chicken with Green Olives & Prunes

Chicken with Green Olives & Prunes

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.

Serves 4

Prep Time 10 min

Total Time 30 min.

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 chopped pitted prunes, (dried plums)
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

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 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.


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