Pollo Con Frutta Secca



4 servings



3-1/2 lb. chicken,cut in pieces
4 cloves garlic, finely minced
2 tsp. dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1 cup pitted prunes
1/2 cup dried apricots
2 bay leaves
1/2 cup green olives, pitted and sliced
2 tbsp. capers
1 tbsp. caper juice
1/2 cup brown sugar *
3/4 cup Chardonnay or
dry white wine


In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice. Cover and refrigerate 24 hours.

Preheat oven to 350°F. Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken. Sprinkle with brown sugar and pour Chardonnay around chicken. Bake 45 minutes, basting every 15-20 minutes.

With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter. Pour several spoonfuls of pan juices over chicken. Serve remaining pan juices in a sauce boat.

Author's Comments

Any dry white wine may be substituted for Chardonnay.

* Use 1/4 cup brown sugar to start off with. The original recipe calls for 1/2 cup brown sugar, which may be a bit too much.

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