Ingredients
- 1 1/4 pounds boneless, skinless, trimmed of fat Chicken Thighs
- 1 teaspoon Extra-Virgin Olive Oil
- 1 cup reduced-sodium Chicken Broth
- 1/4 cup Red Wine Vinegar
- 1/4 cup chopped pitted Prunes
- To taste Freshly Ground Pepper
Directions
The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce.
Recipe Credit: strongertogether.coop
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Steps
1 Done | Pat chicken dry with a paper towel. |
2 Done | Heat oil in a large nonstick skillet over medium-high heat. |
3 Done | 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. |
4 Done | Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. |
5 Done | Transfer the chicken to a plate. Spoon sauce over the chicken and serve. |
