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Chicken stuffed with Prunes & Nuts in Blackberry Sauce

Featured by TR Elliott Winery in the Pinot Noir Wine Club.
Chicken stuffed with Prunes & Nuts in Blackberry Sauce


Chicken stuffed with prunes and nuts and drizzled with sweet blackberry sauce.

Yield: 12
Prep Time: 10 Minutes
Cook Time: 30 Minutes


• 1/4 cup olive oil
• 18 cloves of garlic
• 1 large onion, cut into 12 wedges
• 1 cup marsala
• 1 basket blackberries
• 1/3 cup sugar
• 2 Tbs. water
• 2 Tbs. balsamic vinegar
• 2/3 cup pine nuts
• 1/3 cup chopped pecans or walnuts
• 1/3 cup shelled pistachios
• 2/3 cup pitted chopped prunes
• 12 boneless chicken thighs
• 3 Tbs. chopped garlic
• 1/4 cup olive oil
• salt & pepper


Put blackberries, water and sugar in a small pot. Heat until sugar dissolves (about 3 min.). Add balsamic and cook over low heat for another 3 minutes.

Toss chicken thighs with chopped garlic, 1/4 cup olive oil, and salt and pepper. Mix nuts and prunes together and stuff chicken legs with mixture. Tie legs with string.

Heat the other 1/4 cup olive oil in large saute pan over med. heat. Add garlic cloves and onions. Sauté until golden. Add chicken thighs and slowly brown on all sides and cook through. About 15 min. Turn heat on high. Pour marsala over chicken breast, tilt pan until wine catches on fire. Allow to flambe until alcohol is burnt off (about 20 seconds).

Pour blackberry sauce over chicken and lightly mix. Place thigh on platter and spoon over sauce. Enjoy!

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