Quick lemony chicken with prunes & green olives from All About Braising: The Art of Uncomplicated Cooking (page 131) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine.

  • tui on July 19, 2019

    Very pleased with this recipe. Only addition was some slices of sweet Meyer lemons rather than strips of lemon peel. Definitely one to add to the family dinner list on a regular basis.

  • Emily Hope on March 01, 2012

    This is one of my go-to chicken recipes. Super easy, flavorful, and we love the combination of olives and prunes (I usually add some extra of each, especially prunes). We always serve it over buttered fresh egg noodles, with sauteed chard on the side.

  • Laura on February 04, 2010

    I made this with chicken breasts instead of legs and thighs and it was quite tasty. The chicken was very moist and flavorful. Served with Texmati rice and sauteed swiss chard and kale. I chose this recipe because I wanted to use up some leftover prunes. Ironically, I don't think the prunes added much to the dish. In future, I'd skip the prunes and substitute capers. Also, I'd double the sauce. We have leftovers tonght, but very little leftover sauce.

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