This traditional dish is a wonderful combination of savory and sweet – tart vinegar, sweet prunes, pungent garlic, and fresh herbs.
Ingredients:
- 2 bay leaves
- 1 head garlic, separated and peeled
- 3/4 c. pitted prunes
- 3/4 c. pitted green olives
- 1/2 c. capers and caper juice
- 1/2 c. balsamic vinegar
- 1/2 c. extra virgin olive oil
- 3 tbsp. fresh oregano, chopped
- 4 skin-on, bone-in chicken breasts (or your preferred chicken parts)
- 1/2 c. white wine
- 1/2 c. brown sugar
- 1/2 tsp. each salt and pepper
- 1/2 c. fresh parsley, chopped
Ingredients:
- In a bag, combine bay leaves, garlic cloves, prunes, olives, capers and juice, vinegar, olive oil in a bowl or gallon sized bag.
- Shake or stir to combine. Place chicken in bowl or bag, press down or press all air out of the bag to ensure all pieces are covered. Cover well and place in the refrigerator for one hour or overnight.
- Preheat oven to 350 degrees.
- Place chicken, skin side up, in a large roasting pan. Pour the marinade all around the chicken.
- Pour white wine around the chicken. Sprinkle tops of chicken with brown sugar, salt, and pepper.
- Place in oven and roast for 45 to 55 minutes, or until the internal temperature of the chicken is 165 degrees. Remove the chicken, olives and prunes from the pan and place in a serving dish.
- Remove the bay leaves from the pan juices. Pour pan juices into a sauté pan and reduce over medium-high heat until slightly thickened.
- Serve chicken, topped with prunes, olives, pan juices, and parsley. Serves four.