Chicken Prunella

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Kathleen Bunting


If desired,you may finish this dish on a grill.
Depending on the size of the pieces,remove the chicken from the oven after 30 to 45 minutes. Keep the sauce warm and grill the chicken over low coals for the last 15 minutes. Serve as below.
Prunes to the whole Family,right down to the Grandchildren is as well liked as ~~ potato chips ; )
I'm not surprised when we have family gatherings and they bring their own dish,that a prune doesn't show up in their recipe.


★★★★★ 1 vote

Prep time marinade chicken over night
1 Hr


  • 3 clove
  • 1/4 -1/2 c
    pitted prunes cut into halves
  • 8
    spanish olives
  • 2 Tbsp
    capers with juice
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    red wine vinegar
  • 2
    bay leaves
  • 1 Tbsp
    dried oregano
  • ·
    salt and pepper
  • 1
    chicken, broiler-fryer ( 2 1/2 pounds ),quartered
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    white wine
  • 2 Tbsp
    chopped fresh parsley



  1. In a large, shallow dish, combine the garlic,prunes,olives,capers,oil,vinegar,bay leaves,oregano and salt and pepper to taste. Add the chicken and turn to coat. Cover and refrigerate overnight.
  2. Arrange the chicken in a baking dish and pour the marinade over the pieces. Sprinkle the brown sugar on top and pour the wine around the chicken.
  3. Bake in a preheated 350F oven for 45 to 60 minutes.
  4. To serve,arrange the chicken on a platter, spoon the juices over the top and sprinkle with the parsley.
  5. Serves 4

Printable Recipe Card


Course/Dish: Chicken

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