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    Home ~ Recipes ~ Sunday Dinner Recipes

    Easy Mediterranean Olive Chicken for Two

    LAST UPDATED: Nov 11, 2020 · PUBLISHED: Jul 27, 2019 · BY: Sydney · Leave a Comment

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    close-up of olive chicken topped with olives, capers and prunes.

    Chicken and olives is an amazingly tasty combo, give me a loud YUM!  An easy sweet and savory chicken dinner for two perfect for a weekend meal. This Mediterranean olive chicken recipe was inspired by Ina Garten's Chicken Marabella recipe.  

    olive chicken and red potatoes on a serving plat
    Mediterranean Chicken with Olives and Prunes
    Table of Contents
    • Ingredients
    • Types of olives to use to make the olive chicken
    • Using Prunes in Olive Chicken
    • How to make olive chicken
    • 📖 Recipe

    Ingredients

    • chicken quarters
    • red wine
    • brown sugar
    • baby potatoes
    • balsamic vinegar
    • garlic
    • olive oil
    • oregano
    • Prunes,
    • Spanish olives
    • capers
    • salt and pepper to taste

    Types of olives to use to make the olive chicken

    Spanish Olive used in this recipe is the same as Manzanilla olives and originally is from the Andalusia region of Spain.  These green olives have a smoky flavor and pair well with chicken dishes.

    Using Prunes in Olive Chicken

    Growing up, Prunes in the house meant someone was having an issue, and I stayed away from the shrivel fruit at all costs. I associated Prunes with well, I'll be honest, I associated prunes with being elderly.  The reality is prunes are flavorful and yes it has a few healthy side effects.  A sweet prune with something spicy like a caper and adding a tangy olive really is incredibly flavorful.

    If you really don’t want to use Prunes substitute dried Apricots.

    How to make olive chicken

    Mix up the marinade and marinate the chicken overnight, the next day arrange the remaining ingredients and cook.  In about an hour, you have a stress-free and elegant dinner.   The recipe can be double to feed four.

    Because of the marinating time required, this is not a last-minute dish. A little planning and a little time make for a flavorful and tender meal.

    uncooked chicken on sheet pan

    Cooking with few ingredients means you need to pick the right ingredient combinations to pack a flavor punch.  I start with a Greek olive medley, purchased fresh from the supermarkets olive bar, then select organic prunes from the USA and capers from Spain.  Cost Plus or Traders Joes is a great place to find small jars of capers.

    Cooked olive chicken on sheet pan

    The extra virgin olive oil you use should be a good quality. Wine used in the dish is the same wine I’ll pair with my meal.

     If your more of a white wine person then substitute white for red in the recipe.  Whichever wine you use will change the flavor slightly, the wine imparts a delicate flavor present in the wine.   No wine, no problem,  substitute chicken broth.

    Dried Oregano purchased in small quantities ensures it’s always at peak flavor. 

    I really love garlic, my recipes that include garlic will reflect that, feel free to cut back the garlic to your personal taste. 

    Check the olive chicken to make sure it's fully cooked, I use a Thermopro instant-read thermometer.

    I love olives and eggs go together so well, you must try my Gruyere and Olive Quiche Recipe for a Simple Summer Meal.

    Leftover potatoes are easily heated up eat in a skillet with a few sauteed onions and served with eggs for breakfast.

    📖 Recipe

    Cooked olive chicken on sheet pan

    Olive Chicken with Prunes and Capers

    Major flavor with minimal work. Olive, capers, red wine, and prunes make a sweet and savory chicken dish.
    4.50 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Marinate Time: 8 hours
    Total Time: 9 hours
    Servings: 2 servings
    Calories: 681kcal
    Author:Sydney Dawes

    Ingredients

    • 2 chicken quarters
    • 3 tablespoon red wine
    • 2 tablespoons brown sugar
    • 1 cup of baby potatoes
    • 1 tablespoon of balsamic vinegar

    Marinade

    • 4 garlic cloves pressed
    • ¼ cup of olive oil
    • 1 tablespoon oregano
    • 6 pitted Prunes chopped coarsely
    • 12 Spanish olives pitted and cut in half
    • 1 tablespoon capers
    • salt and pepper to taste

    Instructions

    • Marinade Instructions
    • In a large bowl, mix the garlic, oregano, olive oil, prunes, capers, and olives.
    • Sprinkle the chicken quarters with salt and pepper.
    • Add the chicken quarters and mix to coat the chicken pieces with the marinade. Cover and refrigerator overnight.
    • Next Day
    • Transfer chicken to a deep parchment-lined baking pan.
    • Spoon the remaining marinade over the chicken pieces and sprinkle the brown sugar on top of the chicken and pour the wine on top.
    • Bake for about 45 minutes checking after 35 minutes. Continue cooking if necessary until the chicken is fully cooked and has browned nicely.
    • While chicken is cooking toss the potatoes with the balsamic vinegar and lightly sprinkle with salt, just enough to enhance the flavor
    • After 20 minutes add baby potatoes to the chicken pan and roast until fully cooked.
    • Transfer chicken to a serving platter or individual plates and spoon some the pan juices on top of the chicken.

    Notes

    Serve with a spring salad drizzled in a lemon vinaigrette dressing.

    Nutrition

    Serving: 1g | Calories: 681kcal | Carbohydrates: 54g | Protein: 24g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 32g | Cholesterol: 80mg | Sodium: 493mg | Fiber: 6g | Sugar: 24g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

    More about me →

    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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