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  • 12 skinless, bone-in chicken thighs (about 4 1/2 pounds)
  • 1 cup pitted dates, halved
  • 1 cup sliced pitted green olives
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 cup dry white wine or dry vermouth
  • 1 tablespoon honey


  1. Mix chicken thighs, dates, olives, oil, vinegar, garlic, salt and pepper in a 13-by-9-inch baking dish. Cover and refrigerate at least 2 hours or overnight.
  2. Preheat oven to 350F.
  3. Toss chicken mixture; pour wine over all and drizzle with honey. Bake uncovered, basting often, about 1 1/2 hours, until browned and fragrant.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Baked Chicken with Dates on

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