Yield: 4 servings
This legendary dish, originally from The Silver Palate restaurant, is a complex combination of sweet and salty flavors. This version, served up at Three Stone Hearth, adds carrots to the mix – which I like a lot. Enjoy this simple but sophisticated dish with quinoa or brown rice and a mixed green salad.
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
- 3 medium carrots, sliced on the diagonal into 1/4-inch slices
- 1 1/2 teaspoons garlic
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup pitted prunes, halved lengthwise
- 1/2 cup pitted green olives, halved lengthwise
- 1/4 cup capers
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- Heat the oil in a large skillet, over medium-high heat. Add the chicken and sear it quickly, browning it on all sides. Remove chicken from the pan and set it aside.
- Lower the heat to medium. Add carrots and saute them until almost tender. Before the carrots are cooked through, add the garlic, white wine and chicken broth. Bring to a simmer.
- Add cooked chicken, prunes, capers and olives to the skillet and simmer until heated through, about 5 minutes. Add salt and pepper to taste (watch the salt – the olives and capers are salty). Stir in the parsley and serve.
Sources: The Silver Palate Cookbook and Three Stone Hearth