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braised chicken with olives, capers and prunes


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  • 5 tablespoons extra-virgin olive oil, divided
  • 1/4 cup white wine vinegar
  • 3 tablespoons drained capers
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt, divided
  • 8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed
  • 3/4 teaspoon black pepper, divided
  • 16 medium garlic cloves, peeled
  • 1 cup dry white wine
  • 2 bay leaves
  • 24 pitted Castelvetrano olives
  • 1 cup dried pitted plums (prunes)
  • 1 small orange or Meyer lemon, unpeeled, cut into 1/2-inch slices


Adapted from


Step 1

> Preheat oven to 350°F.

> Whisk together 1/4 cup oil, vinegar, capers, oregano, honey, and 1/4 teaspoon salt; set aside.

> Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan, meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken; set aside.

> Add garlic to drippings in pan; cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes.

> Stir in olives and plums. Nestle chicken into mixture; pour vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at 350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15 minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.

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