Apricot Olive Chicken


  • 1 teaspoon olive oil
  • 4 whole chicken legs
  • 1 teaspoon paprika
  • 3 tablespoons sliced garlic
  • 1 tablespoon chopped rosemary
  • 1/4 cup Marsala wine
  • 1 1/2 cups low sodium chicken broth
  • 1 cup dried apricots
  • 1 cup California Black Ripe Olives, whole, pitted


  1. Heat oil in a large high sided sauté pan over medium-high heat.
  2. Season chicken legs with salt and place in pan, skin side down. Cook for 3-4 minutes until browned, then turn over.
  3. Sprinkle with paprika, stir in garlic and rosemary and continue cooking for 1-2 more minutes, then add marsala.
  4. Pour in chicken broth, apricots and California Ripe Olives and bring to a boil. Turn heat down to low, cover and simmer for 1 1/2 hours until chicken is fork tender.* Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving.
Nutritional Analysis Per Serving:

Calories 568, Fat 32g, Cholesterol 189mg, Sodium 690mg, Carbohydrate 25g, Protein 44g, Calories from fat 51%.