Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Mediterranean Chicken With Dried Apricots & Prunes
At a Glance
- Prep
- 60 minutes
- Cook
- 50 minutes
- Total
- 12 hrs 50 min
- Servings
- 8.00 serving(s)
Categories
- Main
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Mediterranean
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mediterranean Chicken With Dried Apricots & Prunes brings together 2/3 cup red wine vinegar, 2 garlic cloves, crushed, 2 tablespoons fresh oregano in a practical dish for home cooking. It takes about 12 hrs 50 min to prepare and cook. It makes approximately 8 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 2/3 cup red wine vinegar
- 2 garlic cloves, crushed
- 2 tablespoons fresh oregano
- salt and pepper, sprinkle generously to taste
- 2/3 cup olive oil
- 6 ounces dried prunes, quartered
- 6 ounces dried apricots, quartered
- 4 ounces green olives, pitted
- 2 ounces capers
- 1 bay leaf
- 4 large whole chicken breasts
- 3 tablespoons brown sugar
- 3/4 cup white wine
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
NOTE:.
This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It’s nice because you can make it all ahead of time!
Keep Cooking
More red wine vinegar Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
