I was intrigued then to find a recipe for Rabbit with Prunes and Olives in the wonderful cookbook Blue Eggs and Yellow Tomatoes by Jeanne Kelley. I did some tweaking (major tweak: replace the rabbit!) and came up with a delicious dish, devoured in minutes by Teenage Son #2 and his equally ravenous buddies.
Chicken Breast with Prunes and Olives
3 whole Chicken Breasts, skin on, bone-in, halved into 6 pieces
1 large Italian Sausage, raw, casing removed, divided into 1 inch pieces
Salt and Pepper
1 large Onion, chopped
6 Garlic Cloves, chopped
2/3 cup Dry White Wine
3 tablespoons Red Wine Vinegar
3 tablespoons chopped fresh Oregano, or 3 teaspoons dried
2 tablespoons Brown Sugar
1/2 cup Pitted Prunes
1/2 cup brine-cured Green Olives
Heat 1 tablespoon of the olive oil in a heavy, large enameled pot over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden brown on both sides. Add the Italian sausages and brown briefly. Set aside.
Add the remaining 1 tablespoon olive oil. Brown the onions and garlic for about 5 minutes. Add the wine and bring to a boil, stirring up all the browned bits fromthe bottom of the pan. Add the vinegar and reduce heat to low. Return the chicken and sausages to the pot and add 3 cups water, oregano and brown sugar. Season and bring to a simmer. Add the prunes and olives. Cover and cook for about 30 minutes.
Transfer the chicken and sausages to a serving dish. Lift out the olives with a slotted spoon, place into the serving dish. Boil the prunes and liquid in the pot until reduced, about 5 minutes. Season the sauce to taste. Pour into a strainer over a bowl and mash the prunes to get a thick sauce. Pour over the chicken and serve with Couscous.