We're with the reviewers who praised this chicken's "sophisticated" and "deliciously original" flavors. This tender, olive-speckled bake is a keeper.
What You Need
Original recipe yields 8 servings
1-1/2 cups pitted prunes
1 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup pimento-stuffed green olives, sliced
6 cloves garlic, minced
1 tsp. dried oregano leaves
3 bay leaves
8 chicken thighs (3 lb.)
1/2 cup dry white wine
1/2 cup packed brown sugar
1/4 cup chopped fresh cilantro
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Please use alcohol responsibly.
Let's Make It
Combine first 6 ingredients; pour over chicken in 13x9-inch baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally.
Heat oven to 350ºF. Drizzle wine over chicken; sprinkle with sugar.
Bake 1 hour or until chicken is done (165ºF). Transfer chicken to serving plate; skim oil from sauce. Discard bay leaves. Drizzle sauce over chicken; top with cilantro.
You'll love the convenience of making this the night before and baking it the next day.
Serve over hot cooked rice or couscous to capture all the flavors of the sauce.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.