Any combination of split breast and leg quarters can be used in this recipe.
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tbs olive oil
4 garlic cloves, peeled
2 tbs capers, rinsed
3 anchovy fillets, rinsed
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp kosher salt
Pinch red pepper flakes
2 1/2 – 3 pounds bone-in, skin-on split chicken breast and/or leg quarters, trimmed
Kosher salt and pepper
2 tsp olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and havled
1 tbs capers, rinsed
2 bay leaves
1/3 cup pitted prunes, chopped coarse
1 tbs unsalted butter
1 tsp red wine vinegar
2 tbs minced fresh parsley
For The Paste:
Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1 second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated up to 24 hours)
For The Chicken:
Pat Chicken dry with paper towels. Sprinkle chicken pieces with 1 1/2 tsp salt and season with pepper.
Heat oil in 12 inch skillet over medium high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 tsp fat from skillet and return to medium low heat.
Add 1/3 cup paste to skillet and cook, siring constantly, until fragrant and fond forms on pan bottom, 1 to 32 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast uncovered for 15 minutes.
Remove skillet from oven and use back of spoon to spread reaming paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breast register 160 degrees, and leg quarters 175 degrees 7 to 12 mins longer.
Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tbs parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tbs parsley and serve.