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Apricot Olive Chicken

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


  • 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


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.


Serves 4.  So tender!

From the California Olive Committee