| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 10 | Servings | |
INGREDIENTS
| 4 | Chickens, in pieces | |
| 1 | Head garlic, pureed (really) | |
| 1/4 | c | Dried oregano (really) |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Olive oil |
| 1 | c | Pitted prunes |
| 1/2 | c | Pitted olives |
| 1/2 | c | Capers |
| 6 | Bay leaves | |
| 1 | c | Brown sugar |
| 1 | c | White wine |
| 1/4 | c | Chopped Italian parsley or cilantro (fresh) |
INSTRUCTIONS
Source: The Silver Palate Cookbook (1979) Method: Combine everything except the last three ingredients and refrigerate overnight. (This is critical -- the marinating transform the disk.) Preheat oven to 350. Arrange chicken pieces in single layer in baking pan(s) and spoon marinade on top. Sprink with brown sugar and pour wine around. Bake 50-60 minutes, basting periodically. Serve chicken, prunes, olives and capers sprinkled with parsley or cilantro and pass pan juices in a sauceboat. I like this particularly well with couscous, but rice or just bread will do. Serving notes: I prefer this the second day. It reheats extremely well and can also be frozen and reheated. It can also be served cool (as for a picnic). It is my favorite dish for family gatherings of twenty or more. I have even persuaded extremely picky children to try this and proclaim it OK (high praise, as you may know) notwithstanding their aversion to various ingredients. Grown-ups too. Posted to JEWISH-FOOD digest V96 #67 Date: Tue, 29 Oct 1996 22:58:36 -0600 (CST) From: Lori Fox <lef@ogc.wustl.edu>
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