Naming something a "classic" takes some gumption, but we're confident in our claim and even more confident in our flavor. This tastes like (some of you) will remember from the 80s: chicken seared, then cooked with plums, olives, and potatoes braised in vinegar, combining for glorious mouthfuls of sweet, salty, and savory. The 80s may be thirty years ago (gulp), but this dish is timeless. Dare we say, classic.
Cut potatoes into wedges, six per potato. Cut olives into ¼" rounds. Cut dried plums into ¼" strips. Stem and mince parsley. Mince garlic. Rinse chicken breasts, pat dry, and season on both sides with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until chicken is seared on both sides, 2-3 minutes per side. Transfer chicken to plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
Start The Potatoes
Return pan used to sear chicken to medium-high heat. Add potatoes to hot pan and cook, undisturbed, until well-browned on one side, 6-8 minutes. Flip potatoes and add garlic. Cook, undisturbed, until garlic is fragrant, 30-60 seconds.
Finish the Potatoes
Add vinegar, chicken base, honey, and ¾ cup water to pan. Bring to a boil and reduce to a simmer. Cover and cook until potatoes start to soften, 6-8 minutes.
Finish the Chicken
Uncover pan and add dried plums, olives, chicken and any accumulated juices, and half the parsley (reserve remaining for garnish). Cover and cook, undisturbed, until chicken reaches a minimum internal temperature of 165 degrees and liquid in pan is almost evaporated, 6-8 minutes.
Plate the Dish
Spoon vegetables and any liquid remaining in pan onto a plate. Place chicken on top of vegetables and sprinkle with reserved parsley.