Chicken with Green Olives & Prunes

Simple and delicious I tried to follow this recipe to a "T," which I don't often do. In this case, I didn't measure the olives or prunes and probably used more than a quarter cup of each. I also had jarred salad olives on hand so i didn't use the type recommended in the recipe. Mom and I loved the results. The resulting broth was quite tasty and we needed something to soak it up. I think this chicken would be good served over pasta or rice. Next time, I will thicken the juice with a little arrowroot or cornstarch. Pros: Simple, few ingredients needed, unusual twist on a chicken recipe Cons: Sauce needs to be thicker

I added a ton of thyme and lemon and still super bland. Tried to fix it the next day with a ton of garlic and black pepper. Still bland. The prunes don't mix well with the olives even though I'm a fan of the salty sweet combo. Wouldn't make it again.

This was a good recipe. The combination of salt and sweet was nice. The second time we made it, added a few Tablespoons of dried oregano and it really did wonders for the recipe. We also always season chicken with salt and pepper before browning, which is rarely suggested in Eating Well.

This was a good recipe. The combination of salt and sweet was nice. The second time we made it, added a few Tablespoons of dried oregano and it really did wonders for the recipe. We also always season chicken with salt and pepper before browning, which is rarely suggested in Eating Well.