Pan-Braised Chicken with Dried Fruits and Olives

I can’t believe I haven’t shared this recipe yet! It’s one of my favorites. It was inspired by a Chicken Marbella recipe from Silver Palette that I love and will certainly write about in the future. This recipe perfect for wintertime because the primary ingredients are dried fruits and olives, which are always “in season.” It’s also a flavorful, satisfying dish that only takes half an hour to put together.

sauvignon blanc is a nice dry white for this dish

sauvignon blanc is a nice dry white for this dish

I always double this dish because it’s delicious leftover. I don’t bother with measuring the cumin—just dust each chicken breast with cumin, salt, and pepper before browning. My dried fruits of choice are cherries, apricots, and currants or cranberries. It’s helpful to choose one fruit that is a little tart to keep the flavors balanced. Kalamatas are my preferred olive for cooking, so I substitute those for the cracked green that are called for in the recipe. Since there isn’t much preparation I typically have everything ready to go before putting the chicken in the pan.

after browning, simmer all ingredients together

after browning, simmer all ingredients together

boil until the natural sugars create a thickened sauce

boil until the natural sugars create a thickened sauce

This dish has the perfect balance of saltiness and sweetness. Serve this with a side of quinoa cooked in chicken broth and an easy green vegetable, like green beans, and you’re all set!

DSCN1308

Pan-Braised Chicken with Dried Fruits and Olives via Epicurious

Bon Appétit    December 1998

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