Chicken Casserole With Olives & Prunes

By Angela Casley
Serve this hearty meal for a distinctly Mediterranean dinner. Photo / Babiche Martens

Fresh oregano really shines in this dish, which is a classic combination of simple ingredients like garlic, wine, chicken and olives that really sing together.


2 Tbsp olive oil8 boneless chicken thighs1 onion, sliced3 cloves garlic, crushed½ cup white wine2 cups chicken stock1 cup butter beans12 prunes2 stalks oregano½ cup mixed olives2 Tbsp fresh oregano leavesSalt and freshly ground pepperOregano leaves to garnishCrusty bread, to serve

1. Preheat an oven to 180C.

2. Heat the oil in a large frying pan. Brown the chicken on all sides and place into a casserole dish. In the same pan cook the onions and garlic for 4 minutes to soften. Add the wine, deglazing the pan. Add to the chicken.

3. Into the casserole add in the stock, beans, prunes, olives, oregano, salt and pepper. Place into the oven uncovered for 40 minutes, stirring once or twice during cooking.

4. Garnish with oregano leaves and serve hot with crusty bread.

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