This is a delicious recipe and all the work is done the day before. I made it this year for Passover. It makes a lot, but is easy to cut down.
- Cook Time
- Prep Time
- 10-12 ServingsServings
- 4 chickens, cut up I used just thighs and breasts
- 1 head of garlic, pureed
- 1/4 cup dried oregano or fresh
- salt and pepper
- 1/2 cup each of red wine vinegar and olive oil
- 1 cup pitted prunes
- 1/2 cup lage spanish green olives
- 1/2 cup capers with a bit of juice I eliminated this during Passover.
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
Skin the chicken and place it in a bowl with the pureed garlic, oregano, salt pepper, vinegar, olive oil, prunes, olives, capers with juice and bay leaves. Use your hands to smoosh everything together and put it into something to marinate overnight. I used a 2 gallon zip lock bag.
Preheat the oven to 375 and arrange the chicken in a single layer in one or two pans. Spoon the marinade over it evenly and then sprinkle with the brown sugar and pour the wine over. Bake uncovered for about an hour, or until the juices run clear and the chicken is browned enough. Baste periodically while it is cooking.
When it is done, transfer to a plate and garnish with the prunes and olives. Serve the gravy in a boat.