Chicken Baked with Plums and Olives

Tuesday, 09 September 2008

Chicken Mirabella exploded onto the American scene in the 1980s when Sheila Lukins and Julee Rosso gave us The New basics Cookbook. Like everyone else, we loved the chicken with prunes and olives. But over the years, I have toned down the sugar and vinegar called for in the original recipe until they are gone and the natural sweet tart flavor of fresh plums has taken over for the dried plums or prunes. Together, the plums and the olives create a playful exchange of flavors around baked chicken pieces. The recipe can be easily doubled for a crowd, but do be sure to use a pan large enough to accommodate all the chicken pieces in a single layer. (Serves 4) One 3 1/2 to 4-pound chicken, cut into 8 pieces See How to Cut up a Chicken, p. x 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 12 ripe Italian prune plums, halved and pitted 3/4 cup pitted Saracena or Niçoise olives 1 tablespoon chopped garlic 1/4 teaspoon freshly ground black pepper 1 cup dry white wine such as Chardonnay or Sauvignon Blanc 1.) Preheat the oven to 400. 2.) Sprinkle the chicken pieces with the salt and pepper and arrange the pieces, skin-side-up in a single layer in a 2-quart, non-reactive (glass or ceramic) baking dish. 3.) Tuck the plum halves in around the chicken pieces and scatter the olives and garlic over the chicken and plums. Pour the wine over all. 4.) Bake until the pieces are well-browned on top and an instant read thermometer, inserted into the thickest piece registers 180, about 40 minutes. 5.) With tongs or a slotted spoon, transfer the baked chicken pieces with the plums and olives to a platter and pour the pan drippings into a small saucepan. Boil over high heat, stirring with a wire whisk until slightly thickened. Pour the sauce over the chicken and serve hot. Copyright, Greg Atkinson, 2006

 

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