Chicken with Green Olives & Prunes

A delicious combination of sweet, tart and savory flavors

Ingredients (4 Servings)

  • 1 1/4 pounds 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, such as Spanish, Cerignola or cracked green
  • 1/4 cup chopped pitted prunes, (dried plums)
  • Freshly ground pepper


  1. Pat chicken dry with a paper towel.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until browned, about 2 minutes per side.
  4. Add broth and vinegar to the pan; bring to a simmer, stirring.
  5. Add olives, prunes and pepper; reduce heat to low.
  6. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes.
  7. Transfer the chicken to a plate.
  8. Spoon sauce over the chicken
  9. Serve!