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Chicken with Prunes & Olives

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Marinating Time 8 hours
Total Time 9 hours
Servings 8
Calories 436

Ingredients

  • 2 4 to 5 pounds whole organic chickens, quartered (4 legs and 4 breasts)
  • ¾ cup drinkable dry white wine
  • cup extra virgin olive oil
  • cup red wine vinegar or raw apple cider vinegar
  • ½ cup honey
  • 2 Tbsp blackstrap molasses
  • 6 cloves of garlic minced
  • 3 Tbsp dried oregano
  • 2 tsp coarse sea salt
  • 1 tsp freshly ground pepper
  • 4 bay leaves
  • ¾ cup pitted prunes
  • ½ cup pitted green olives
  • ¼ cup brined capers with some juice
  • 3 Tbsp chopped flat-leaf parsley for garnish

Instructions

  • Ask your butcher to quarter the chicken for you, or do it yourself using this tutorial video. Rinse the chicken quarter under cold water and pat dry with paper towels. Place the chicken quarters in a large bowl or 2 large plastic baggies that are sealable.
  • In a medium mixing bowl, whisk together the wine, olive oil, vinegar, honey, molasses, garlic, oregano, salt, and pepper. Add the bay leaves, prunes, olives, and capers to the bowl and stir to combine well.
  • Pour the marinade all over the chicken to coat all of it. Cover the bowl with plastic wrap or seal the baggies and place the chicken in the refrigerator for 8 to 12 hours.
  • Remove the chicken from the refrigerator at least 40 minutes before roasting it so it can come close to room temperature.
  • Preheat your oven to 350°F.
  • Place the chicken skin side facing up in one or two large shallow baking dishes. Spoon the marinade all over the chicken. Place the baking dish into the oven on the center rack. Roast for 50 minutes or until the internal temperature of the thighs reads 165°F when checked with a digital meat thermometer. Baste the chicken with the marinade every 15 minutes to keep it moist.
  • Remove the baking dish from the oven and transfer the chicken to serving platters. Spoon any juices in the pan over the chicken. Allow the birds to rest for 10 minutes before serving. You can tent them loosely with foil to keep them warm.
  • Sprinkle the parsley over the chicken and serve with your favorite side dishes.

Video

Nutrition

Calories: 436kcal | Carbohydrates: 35g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1069mg | Potassium: 905mg | Fiber: 3g | Sugar: 28g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 2mg