Chicken Marbella with Prunes & Olives

What You Get

Chicken drumsticks (see note below)

Pitted Castelvetrano olives

Prunes

Capers

Chicken broth (see note below)

Cooked wild rice

Parsley

What You'll Need

All-purpose flour

Salt and freshly ground pepper

Brown sugar

Dry white wine (optional)

Olive oil

Step 1

Remove the drumsticks from the packaging and pat dry with paper towels. Place the drumsticks in a bowl, sprinkle with 1 tablespoon flour, 1 teaspoon salt, and grind with pepper, and toss to coat.

Step 2

In a small bowl, combine the olives, 1 cup dried prunes, 2 tablespoons capers, along with a splash of the brining liquid, and 2 tablespoons firmly packed brown sugar. Pour in 1 cup of the broth and ½ cup wine, if using.

Step 3

In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the drumsticks and sear until browned on all sides, about 10 minutes total. Add the olive-and-prune mixture, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer, adjust the heat to maintain, cover the pan, and cook until the drumsticks are completely tender, 25 minutes. Flip the chicken and stir the sauce once or twice during cooking to prevent sticking.

Step 4

Just before serving, in separate pan over medium-low heat, warm 2 tablespoons olive oil. Add the wild rice, season with a pinch of salt, and stir to warm through, 1 to 2 minutes. Pick the parsley, toss the stems, and chop the leaves.

Step 5

Heap the wild rice in bowls, top with the drumsticks, and spoon the sauce over. Drizzle lightly with olive oil and sprinkle with parsley. Grind with pepper and serve warm.