Chicken with Fruit and Olives

This dish really marinates twice. Chicken soaks in a vinegar-oil-garlic mixture before it's cooked, then it chills in the cooking juices, making for very tender meat.

Yield: 6 servings (serving size: about 4 ounces chicken and about 1/4 cup fruit mixture)

Ingredients

• 1/4  cup  red wine vinegar
• 3  tablespoons  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  garlic cloves, minced
• 1/2  cup  pitted prunes, chopped
• 1/2  cup  dried apricots, chopped
• 1/2  cup  pitted green olives, halved
• 3  pounds  skinless, bone-in chicken breasts
• 1  cup  dry white wine
• 1/2  cup  finely chopped fresh flat-leaf parsley

Preparation

Combine first 5 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken; turn to coat. Cover and chill at least 6 hours or overnight.

Preheat oven to 450°.

Pour wine around, but not over, the chicken; let stand 15 minutes. Bake at 450° for 35 minutes or until chicken is done; let stand 15 minutes. Sprinkle with parsley. Cover and refrigerate at least 2 hours or overnight. Remove chicken from the bones; discard bones. Return chicken to fruit mixture; let stand 15 minutes. Serve with a slotted spoon.

Nutritional Information

Calories:

328 (26% from fat)

Fat:

9.6g (sat 1.7g,mono 5.4g,poly 1.7g)

Protein:

38.2g

Carbohydrate:

19g

Fiber:

2.4g

Cholesterol:

102mg

Iron:

2.7mg

Sodium:

393mg

Calcium:

42mg