Chicken with Prunes Olives and Capers
Created by AnnaBella28 on July 14, 2012
- Servings: 7
- Prep Time: 24h
- Cook Time: 50-60m
- Recipe #5922
Ingredients
- 5 pounds chicken (a mixture of thighs and legs bone-in, skin-on
- 6 cloves garlic, finely minced
- 2 tablespoons dried oregano
- 1 teaspoon ground pepper to taste
- 1 teaspoon coarse salt
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 cup pitted prunes
- 8 large pitted Spanish green olives, cut in half
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/4 cup brown sugar
- 1/2 cup white wine
- 2 tablespoons fresh parsley, finely chopped
How to Make
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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).
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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.
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Step 3: Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
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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.