OPEN! Our Retail Store and our Online Shipping are OPEN. The Café is now OPEN for takeout orders.

Apricot Olive Chicken

Sweet apricots and salty olives combine perfectly in this incredibly moist chicken dish.

Ingredients

  • 1 teaspoon Olive Oil
  • 4 Whole chicken legs
  • Kosher salt to taste
  • 1 teaspoon paprika
  • 3 Tablespoons sliced garlic
  • 1 Tablespoon chopped rosemary         
  • ¼ cup marsala wine
  • 1 ½ cups low sodium chicken broth
  • 1 cup dried apricots
  • 1 cup sliced California Ripe Olives

Preparation

Heat oil in a large high sided sauté pan over medium-high heat.  Season chicken legs with salt and place in pan, skin side down. Cook for 3-4 minutes until browned then turn over.  Sprinkle with paprika, stir in garlic and rosemary and continue cooking for 1-2 more minutes, then add marsala.
Pour in chicken broth, apricots and olives and return to a boil.  Turn heat down to low, cover and simmer for 1 ½ hours until chicken is fork tender.

Alternate cooking method

Place ingredients in the pot of a medium sized slow cooker.  Cover and cook on low heat for 6-8 hours.  Season to taste with salt and pepper before serving.

Servings

Serves 4.  So tender!

From the California Olive Committee

Share