One baking dish, so easy and flavorful! Garnish with chopped parsley and chopped smoked almonds. Serve with steamy white rice or crusty bread to sop up the juices.
Prunes, sliced green olives, chopped garlic, dried oregano, bay leaves, olive oil, dry sherry, seasoned rice vinegar, salt and pepper.
Combine all the ingredients in the baking dish, add the chicken thighs and coat with the mixture, then top chicken with a sprinkle of sugar. Bake at 350 until the chicken is cooked and the skin is brown and beautiful.
This recipe was adapted from Chocolate & Zucchini blog and originally came from the Silver Palate cookbook by Julee Rosso (an Alpha Phi, AOE). Thanks for the delicious idea, Clotilde!
10 thoughts on “Caramelized Chicken with Green Olives and Prunes”
This sounds unique yet easy. I’ll have to try it. Thanks!
Hi Maryann – that’s what i thought when I saw the recipe. It is quite tasty. The original recipe has you marinate the chicken overnight. But, uh, I wanted more instant gratification. I think it came out very well.
Lori-Lynn, I love your food. Your dishes and pics are always so very appetizing and inviting.
Thanks Cynthia – you are very kind. My rule is: only the dishes that actually taste great and look great in the pic make it on the blog 🙂
Your top picture is beautiful and the prunes sound delicious along with the olives and herbs….a must do!
No MSG I hope…
What a trip this recipe has made!
Beautiful photo!! Carmelized perfectly! Looks delish!!
You are the envy of my taste buds. A true food romantic. This carmelized Chicken looks de-lish. Makes one wish Tanksgiving was already here just to taste the great delights that are created in the kitchen by the bay.
Love ya…T N T – HB, CA
It’s nice to see that T N T are watching this great blog!…and Happy Birthday to Mrs. T on Monday!
Hi Ronell – thanks, it was an interesting combination, that seemed to work.
Carol – thanks, no MSG. and I hung your watercolors today! YAY! I can’t claim the recipe as my own, just my own version…C&Z has the full recipe. I thought it might make a good pic with all those various ingredients and it was tasty too. Clotilde does a great job, I bought her cookbook and really like it.
Thanks Marie! I never thought to put sugar on chicken?
TNT – thanks for commenting! Let’s go on a blog lunch to Little Saigon.
FA – what blogworthy dish should we cook next?