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Mediterranean chicken

Mediterranean chicken


This sunny one-pot Mediterranean chicken dish with white wine, olives and prunes is a real taste of summer

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1498kj 360kcal
  • Fat
    Med 30%
  • Saturates
    Med 20%
  • Sugar
    Med 14%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 1½ tbsp Co-op olive oil
  • 100ml Co-op red wine vinegar
  • 1 tbsp dried oregano
  • 1 tsp Co-op Fairtrade light brown soft sugar
  • 8 garlic cloves, unpeeled, bashed
  • 8 Co-op British chicken thighs, skin on
  • 120g Co-op soft pitted prunes
  • 75g pimento-stuffed green olives
  • 150ml white wine, such as Co-op Australian Lime Tree Chardonnay
  • Crusty bread and salad, to serve (optional)


  1. To make the marinade, whisk together 1 tbsp of the olive oil, the red wine vinegar, oregano and sugar
  2. Season, then add the garlic and chicken
  3. Mix so the chicken is well covered in the marinade, then transfer to a food bag or lidded plastic container
  4. Refrigerate for at least 2 hours, but preferably overnight
  5. Heat the remaining ½ tbsp oil over a high heat in a frying pan large enough to fit all the chicken pieces in comfortably
  6. Add the thighs, skin-side down, reserving the marinade and garlic. Turn the heat to medium and cook until the skin is golden, about 10 mins
  7. Turn the chicken over and pour in the reserved marinade and garlic cloves
  8. Cook for 10 mins, then add the prunes, olives and white wine. Reduce the heat to low, cover partially and simmer for another 15 mins
  9. When the chicken is cooked through, leave to rest for a few minutes before serving with crusty bread and salad, if you like