This was a popular and exotic dinner party recipe in the “mod” 1960s. My mother-in-law made the traditional version for us recently, and though my husband typically doesn’t like fruit with meat, even he licked his plate clean! I cut the amount of brown sugar called for in the original version immensely because I feel the prunes add a lot of sweetness. You could even omit the sugar entirely and still enjoy a sweet-tasting meal.

　　

Ingredients

serves 2

　　Olive oil spray

　　1/2 to 3/4 pound chicken breasts or thighs

　　1/4 cup pitted prunes, chopped

　　1/4 cup pitted Spanish green olives, halved

　　2 tablespoons capers, with a bit of juice

　　2 tablespoons red wine vinegar

　　2 tablespoons olive oil

　　1/4 cup white wine

　　2 tablespoons light brown sugar

　　2 teaspoons dried oregano

　　2 teaspoons finely chopped fresh parsley

　　6 to 8 new potatoes, cubed

　　Sea salt

　　2 portobello mushrooms, sliced

　　8 to 10 Brussels sprouts (about 6 ounces), trimmed and halved lengthwise

　　2 bay leaves

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Arrange the chicken in a single layer in the pot. Sprinkle with the prunes, olives, and capers.

　　

Step 4

In a small bowl, mix the vinegar, olive oil, wine, brown sugar, oregano, and parsley until the sugar dissolves. Pour half of the mixture evenly over the chicken. Add the potatoes and season lightly with salt.

　　

Step 5

Spread the mushrooms in a layer. Top with the Brussels sprouts. Pour the rest of the liquid over all and tuck the bay leaves into crevices.

　　

Step 6

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 584

　　

Step 8

Protein: 32g

　　

Step 9

Carbohydrates: 66g

　　

Step 10

Fat: 21g

　　

Step 11

Cholesterol: 75mg

　　

Step 12

Sodium: 110mg

　　

Step 13

Fiber: 7g

　　Glorious One-Pot Meals