Chicken with Prunes Olives and Capers
Recipe: #5922
July 14, 2012
Categories: Chicken, Plum/Prunes, Mediterranean, Easter, Fathers Day, Mothers Day, Passover, Romantic Dinner, Sunday Dinner, Oven Bake, Oven Roast, High Protein, Kosher, No Eggs, Chicken Dinner, more
"Adapted from The Silver Pallete Cookbook, Prunes and capers may seem like a strange pair but really the flavors mellow and really do go well together. Start this one day ahead the chicken needs to be marinated for 24 hours or if your in a rush 6-8 hours will do"
Ingredients
Nutritional
- Serving Size: 1 (463.3 g)
- Calories 1856.8
- Total Fat - 181.2 g
- Saturated Fat - 47.8 g
- Cholesterol - 424.1 mg
- Sodium - 256.4 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 3 g
- Sugars - 5.9 g
- Protein - 37.7 g
- Calcium - 54.4 mg
- Iron - 2.3 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover refrigerate and let marinate 24 hours (if you in a rush 6-8 hours will do).
Step 2
Preheat oven to 350°F. Arrange chicken in a single layer in one very large greased baking pans or two smaller ones. Spoon the marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Step 3
Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
Step 4
With a slotted spoon, transfer chicken, prunes, olives, and capers to a deep serving platter. Add the pan juices then sprinkle generously with parsley.
Tips
No special items needed.