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!
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Your top picture is beautiful and the prunes sound delicious along with the olives and herbs….a must do!
Ronell
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 🙂
Lori-Lynn, I love your food. Your dishes and pics are always so very appetizing and inviting.
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.
This sounds unique yet easy. I’ll have to try it. Thanks!