Provencal Chicken with Prunes, Apricots and Olives

Recipe by Annabel Langbein


  • 12-16 dried potato prunes and apricots
  • 1 cup water to soak
  • 1 tbsp olive oil
  • 6 chicken pieces or 10-12 boneless thighs
  • 1 tsp crushed garlic and fresh thyme leaves
  • 1 tbsp tomato paste
  • 1 cup white wine
  • 2 tbsp sherry or port
  • 1 1/2 cups chicken stock
  • 1 cup green olives


  1. Soak dried fruits in water for 1 hour or microwave for 5 minutes. Put to one side.
  2. Preheat oven to 180 degrees.
  3. Season 8-10 chicken pieces and brown in batches in olive oil just lightly browned. Place in a casserole dish. Cook garlic, thyme and tomato paste for a few seconds. Add white wine, sherry, chicken stock and dried fruits and their liquid. Bring to a boil. Pour over the chicken.
  4. Cover with a lid and bake for 40 minutes. Add olives, and if desired thicken with 1 tbsp cornflour mixed with a little water.

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