Photo by Rush Jagoe

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4 to 6 servings

  • 2 tablespoons olive oil
  • 1 whole chicken, cut into thigh, leg, breast, and wing pieces
  • Salt and pepper to taste
  • 6 small potatoes, quartered
  • 2 cups pearl or cippoline onions, peeled
  • 4 cloves garlic, sliced
  • 1 cup whole prunes, pitted
  • 1 cup white wine
  • ½ cup green olives
  • ½ cup Kalamata olives
  • 2 sprigs rosemary
  • 1 cup chicken stock
  • ¼ cup flat leaf parsley, chopped
  1.  Heat oil in a large pot over medium heat. Season chicken with salt and pepper. Brown in oil on all sides and remove from pan.
  2. Add potatoes to same pan and brown, stirring often, about 10 minutes. Add onions, garlic, and prunes and cook until onions are lightly colored, about 5 minutes.
  3. Deglaze pan with wine, scraping up all the caramelized bits stuck to the bottom and cook for another 5 minutes.
  4. Add chicken back to the pan along with olives, rosemary, and stock. Simmer over low heat, stirring occasionally to avoid sticking.
  5. Cook for about 20 minutes or until chicken is done and potatoes, onions, and prunes begin to break down slightly and make a sticky sauce coating the chicken. Serve garnished with parsley.
  • From Alex Harrell of Sylvain, New Orleans, Louisiana

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