Adapted from Simply Recipes
PREP TIME 15 mins / COOK TIME 60 mins / MARINATING 3 hrs / TOTAL TIME 4 hrs 15 mins
SERVINGS 5 to 8 servings
- 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on OR bone-in, skin-on chicken thighs (5-8 pieces)
- Cloves from 1/2 head of garlic, peeled and finely puréed
- 2 tablespoons dried oregano
- Coarse salt and freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin 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 Italian parsley, finely chopped
Marinate the chicken
In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
Place chicken in baking pan, top with marinade, brown sugar, wine.
Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).
With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.
My Notes: This was so very good! A little greasy, even after skimming, so I might take off the chicken skin before baking next time. I also used dry vermouth instead of white wine. MXF
