I used to make this delicious recipe when working in Colorado. Always a favorite. I have adapted it for Heylo bags.A big list of ingredients but so easy to make. Hope it becomes a favorite of yours too.
10 min
2 hr
10 min
2 hr
  1. 12 pieces of chicken.
  2. 2 Tablespoons flour
  3. Oil to brown.
  4. 1/2 cup cider vinegar
  5. 1 cup pitted prunes
  6. 1/2 cup calamata olives (or green)
  7. 4Tablespoons brown sugar
  8. 1 cup white wine
  9. 2 Tablespoons chopped fresh oregano (or dried)
  10. 2 cloves garlic crushed
  11. salt and pepper
  12. 3Tablespoons capers at the end to garnish.
  1. In a frying pan, slightly brown the flour coated chicken pieces.
  2. Transfer to a pot.
  3. Add the rest of the ingredients(except the capers) to the pot.
  4. Bring to the boil and simmer for 10 minutes.
  5. With the lid on allow the steam to build up in the pot.
  6. Transfer directly to a Heylo bag.
  7. Close with the Velcro tabs.
  8. Pull the drawstring to close the top.
  9. Push the beads up to fully insulate the pot.
  10. Leave undisturbed for 2 hours.
  11. Thicken the sauce if you prefer a thicker sauce, with 1 teaspoon tapioca ( or cornflour)in a little cold water.
  12. Serve with rice or just some hot crusty bread.
  13. Beautiful with a glass of chilled white wine.
  14. The flavors improve with keeping overnight.
  1. The original recipe recommends marinating the chicken pieces overnight with the rest of the ingredients.
  2. You could do this to enhance the flavors.( do not use the flour on the chicken till just before browning)
  3. Mixed green and black olives add colour.
  4. I like to garnish with the capers, tho you could add them to the dish with the rest of the ingredients.
Adapted from The Silver Palate Cook Book
Adapted from The Silver Palate Cook Book
Heylo Bags