Chicken with Green Olives and Prunes

1 1/4 lbs. boneless, skinless chicken thighs (I used bone-in thighs)
1 t. olive oil
1 cup low-sodium chicken broth
1/4 cup red wine vinegar
1/4 cup chopped pitted green olives (I cut them in half)
1/4 cup chopped pitted prunes (I cut them into quarters)
Freshly ground black pepper

Heat oil in a nonstick skillet and sauté chicken until lightly browned, about 2 minutes per side. Add broth and vinegar and bring to a simmer. Add olives and prunes and reduce heat to low. Cover and cook until chicken is no longer pink in the middle, about 12 to 15 minutes. Season liberally with pepper.

Note: I usually thicken the sauce after the chicken is cooked with cornstarch. Mix a teaspoon of cornstarch into the same amount of water and stir into the sauce. Simmer for just a minute or two, until the sauce thickens a bit.

Do yourself a favor and don’t overcook the chicken. Turn off the heat just when it loses its pink color.

Serves 4