Skip to main content
Epicurious
Bon Appétit

Pan-Braised Chicken with Dried Fruits and Olives

4.4

(44)

This was inspired by the Chicken Marbella recipe in The Silver Palate Cookbook. Partner it with couscous and carrots tossed with fresh mint. Afterward, spoon chopped chestnuts in vanilla syrup (a combination sold in jars) over vanilla frozen yogurt.

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

2 skinless boneless chicken breast halves
1 teaspoon ground cumin
2 tablespoons olive oil
2 garlic cloves, finely chopped
3/4 cup mixed dried fruits (about 3 ounces), large pieces halved
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
8 brine-cured cracked green olives (about 2 ounces)

Preparation

  1. Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken and sauté until brown, about 2 minutes per side. Push chicken to side of skillet. Add garlic to skillet and stir 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 minutes. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken.

TagsChicken BreastChickenPoultryDried FruitFruitOliveMainDinnerDairy FreeGluten FreeNut Free30 Minutes or LessSauteSimmerBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.