Ingredients
Method
- In a large mixing bowl, combine red wine vinegar, olive oil, green olives, capers, prunes, minced garlic, bay leaves, oregano, kosher salt, and black pepper. Mix well to create a rich marinade. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate overnight to allow the flavors to develop.
- The next day, preheat the oven to 350 degrees F (177 degrees C). Arrange the marinated chicken in a single layer in a roasting pan, skin-side up. Pour 1 cup dry white wine (or chicken stock) around the chicken. Sprinkle brown sugar over the skin to enhance caramelization.
- Roast the chicken for 45 to 55 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured with a meat thermometer. For crispy, golden skin, broil for 2-3 minutes at the end of cooking.
- In a large pot, saute fidelini pasta until brown and crispy. Add sofrito, water, and seasonings. Bring to a boil, then reduce heat and simmer until rice is cooked and fluffy.
- Plate the chicken alongside the rice, spooning the pan juices and olives over the top. Garnish with fresh herbs if desired.
Nutrition
Notes
Pro Tips:
Always use bone-in, skin-on thighs instead of breasts because the dark meat won't dry out during the long braise, and the bones add incredible depth to the sauce that you simply can't get from boneless cuts. Source Spanish olives specifically - not just any green olives. Manzanilla or Castelvetrano varieties have the perfect brine-to-fruit ratio that won't overpower the prunes but will cut through the sweetness with authentic Mediterranean tang. After years of making this, I've learned to pat the chicken completely dry before browning, even after marinating overnight. The surface moisture prevents proper caramelization, which is where half the flavor development happens in this dish. Add the prunes in the final 20 minutes of cooking, not earlier. I learned this the hard way - they'll completely break down and turn mushy if cooked the full time, losing that essential chewy-sweet contrast. Storage & Meal Prep:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.
Always use bone-in, skin-on thighs instead of breasts because the dark meat won't dry out during the long braise, and the bones add incredible depth to the sauce that you simply can't get from boneless cuts. Source Spanish olives specifically - not just any green olives. Manzanilla or Castelvetrano varieties have the perfect brine-to-fruit ratio that won't overpower the prunes but will cut through the sweetness with authentic Mediterranean tang. After years of making this, I've learned to pat the chicken completely dry before browning, even after marinating overnight. The surface moisture prevents proper caramelization, which is where half the flavor development happens in this dish. Add the prunes in the final 20 minutes of cooking, not earlier. I learned this the hard way - they'll completely break down and turn mushy if cooked the full time, losing that essential chewy-sweet contrast. Storage & Meal Prep:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.