Recipes

Ingredients

• 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, to taste

Preparation

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