Chicken Mirabella: chicken with olives & prunes

I HAVE NEVER ACTUALLY MADE THIS RECIPE CORRECTLY, UNTIL NOW. Not that the recipe is complicated; I’ve simply had a hard time following directions. Sleep deprivation? (And what will I blame in the future when I actually do get to sleep again? I am going to sleep again, right?)

We had our chicken over brown rice with a side of sauteed spinach with garlic. Plus we made an extra batch to freeze for later. It’s easy enough to make but with bambino number three headed this way in the next few weeks, I’ll soon need all the help I can get. (And sleep. Have I mentioned sleep?)

Anyway, my mom introduced this recipe to me about 10 years ago, when we had a big party for her 50th birthday and my grandma’s 80th, combined! (Sorry guys, I guess I’m dating you a bit, but you’re still awesome and great!) It’s a great make-ahead, marinate and throw in the oven dish. This is true whether you’re serving four or forty people. It’s also such a nice combination of sweet and tangy that everyone likes it. (Really, I’ve never heard of someone who doesn’t!)  Even if you make it wrong. But for now, the correct method…

CHICKEN MIRABELLA: CHICKEN WITH OLIVES & PRUNES

Makes enough for 4, plus leftovers

Serve with brown rice or noodles

ingredients

  • 1 1/2- 2 pounds chicken breasts, thinly sliced (or cut into bite size pieces)
  • 1 cup prunes, halved
  • 1 1/2 cups green olives (I do a combination of halved and whole)
  • 2 tablespoons capers
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 cup white wine
  • 1/2 cup water
  • 3-4 tablespoons brown sugar

instructions

Combine everything–EXCEPT wine, water and brown sugar (this is where I always go wrong)–and marinate overnight.

Remove chicken from fridge and turn oven on to 350. Pour everything into a shallow baking pan, add water, wine and brown sugar. Once the oven is hot, the chicken should be closer to room temperature which will help ensure even cooking. Bake for 1 hour, basting 3 or 4 times along the way.

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