Inspired by the iconic Silver Palate Cookbook from the 80s, this classic chicken marinates in a very Cali-terranean mix of green olives and prunes—and drumsticks cut the cook time in half.
Allergen Note: Contains wheat.
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.
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.
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.
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.
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.
The chicken and broth may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the chicken same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.