Chicken with Prunes, Shallots and Olives in Creamy Mustard Sauce

This chicken with prunes, olives, thyme, and shallots beautifully combines sweet and savory flavors.

It’s a hearty, easy-to-make dish — perfect for a cozy family dinner or a meal shared with friends.

Somewhere between Mediterranean tradition and the subtle sweetness of North African cuisine, this recipe is truly a delight.

Made with simple, everyday ingredients and a stress-free preparation, this chicken with prunes and shallots truly earns its place as a timeless family favorite.

Whether you’re a fan of slow-cooked dishes, a lover of sweet and savory flavors, or simply a curious cook, this recipe deserves a spot in your cookbook.

My mom used to make the most comforting sweet-and-savory dishes during Ramadan — hearty stews filled with prunes, apricots, and almonds. Chicken with prunes was always my favorite (no surprise there, I’ve always been a white-meat kind of person!).

Now it’s my turn to make it for my own family, and every time I do, it brings back warm childhood memories.

It’s the kind of cozy autumn recipe where a few humble ingredients — prunes, thyme, garlic, and a touch of Dijon mustard — come together to transform ordinary chicken into something truly special.

Serve it generously with buttery mashed potatoes or roasted baby potatoes for the ultimate comfort meal.

A well-balanced dish bursting with flavor. The chicken brings protein, the prunes add natural sweetness and fiber, the olives lend a savory, aromatic touch, the thyme offers a hint of freshness, and the shallots melt into gentle sweetness. All Together, they create a delicious harmony of taste — a perfect balance of comfort and character.

This recipe is packed with antioxidants (prunes and shallots!) and stays light and wholesome if you use just a touch of oil. Proof that comfort food can be delicious and good for you.

What You’ll Need:

Here’s everything you’ll need to make this flavorful braised chicken with prunes and shallots:

2 chicken legs – the perfect cut for this dish. Keep the skin on for that golden, flavorful touch and a tender texture. If you can, go for free-range chicken on the bone — it makes all the difference!

16 prunes – juicy, sweet, and just slightly chewy, they bring that lovely balance of sweetness and depth to the dish. Use pitted prunes for convenience. They pair beautifully with poultry and herbs, especially in slow-cooked recipes. Add them halfway through cooking so they can soak up the sauce without falling apart.

4 shallots – they add a gentle sweetness that balances the savory notes of the dish. Keep them whole so they soften and caramelize beautifully as they cook.

300 ml chicken stock – this is the flavorful base of your sauce. It brings all the flavors together — loosening those caramelized bits at the bottom, keeping the chicken juicy as it simmers, and adding a lovely savory richness. Homemade stock is fantastic, but a good-quality store-bought one does the trick too.

½ bunch of flat-leaf parsley – finely chopped leaves add a burst of freshness and color just before serving. Don’t toss the stems — keep them to flavor the sauce while it cooks!

2 bay leaves – a classic aromatic for sauces and stews. They release their subtle, woody bitterness as they simmer, adding depth to the dish. Don’t forget to remove them before serving!

1 tablespoon Dijon mustard – brings a gentle kick with its tangy, slightly bitter edge. It balances the sweetness of the prunes and the richness of the chicken. Stir it in at the end of cooking to lightly emulsify and thicken the sauce.

1 tablespoon tomato paste (or purée) – adds depth, a hint of acidity, and a rich color to the sauce. Since it’s more concentrated than regular tomato sauce, a little goes a long way.

2 cloves of garlic, finely chopped – for that unmistakable aroma and flavor. When minced, it melts beautifully into the sauce, enhancing the dish without overpowering it.

2 sprigs of fresh thyme + ½ teaspoon of thyme leaves – an essential herb for slow-cooked dishes. The whole sprigs infuse the chicken with a gentle, earthy aroma as it simmers, while the fresh leaves sprinkled at the end add a fragrant finishing touch. Be sure to remove the sprigs before serving.

How to make the chicken with prunes

Prepare the Chicken and Aromatics

Start by seasoning the chicken pieces generously with salt and pepper on both sides. Set them aside to rest while you prepare the other ingredients.

In a large Dutch oven, melt a knob of butter over medium heat. Once it starts to foam, add the chicken pieces and brown them for about 5 minutes, turning occasionally until they’re golden on all sides and nicely caramelized.

Pour in the remaining chicken stock, cover the pot partially, and let it simmer gently for 30 to 40 minutes — until the chicken is tender and the shallots have softened beautifully. The sauce should start to thicken slightly and take on a rich, glossy texture.

Finish the Sauce

Carefully remove the chicken pieces and shallots from the pot and keep them warm on a plate, loosely covered with aluminum foil.

Turn up the heat and let the sauce simmer uncovered for a few minutes, allowing it to reduce and thicken slightly. You’ll notice it becoming glossy and full of rich, concentrated flavor.

Assemble and Serve

Return the chicken pieces and shallots to the pot, gently tossing them in the sauce until everything is nicely coated and glossy.

Taste and adjust the seasoning with a pinch of salt and a grind of fresh black pepper if needed. The sauce should be rich, well-balanced, and irresistibly fragrant.

Before serving, sprinkle with finely chopped flat-leaf parsley and a few fresh thyme leaves for a final touch of color and freshness.

Serve it nice and hot, with a spoonful of Dijon mustard on the side — then dig in and savor every cozy, flavor-packed bite!