Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds boneless, skinless chicken thighs, trimmed of fat

  2. 1 teaspoon extra-virgin olive oil

  3. 1 cup reduced-sodium chicken broth

  4. 1/4 cup red wine vinegar

  5. 1/4 cup chopped pitted green olives, such as Spanish, Cerignola or cracked green

  6. 1/4 cup chopped pitted prunes (dried plums) Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.


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