Chicken with Green Olives & Prunes

Chicken with Green Olives & Prunes

Ingredients (serves 4):

  • 600gram 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
  • 1/4 cup chopped pitted prunes, (dried plums)
  • Freshly ground pepper, to taste



  1. Pat chicken dry with a paper towel.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side.
  3. Add broth and vinegar to the pan; bring to a simmer, stirring.
  4. 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.
  5. Transfer the chicken to a plate. Spoon sauce over the chicken and serve.
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