Ingredients
| 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 |
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Instructions
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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