You may have heard of this iconic recipe from the Silver Palate Cookbook, which we’ve adapted and optimized for June. This dish employs a lovely combination of salty and sweet from the prunes, olives and capers. Prunes may seem like an odd addition, but they are the heart of this dish. The satiny, sweet dried plums nearly melt into the cooking liquid and create a super succulent pan sauce that is a true treat. Marinate the chicken overnight for the most intense flavor. All you need to complete the meal is a salad on the side and a hunk of crusty bread to mop up the sauce--you won’t want to leave a drop behind.