| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken, Italian, Alcohol | 4 | Servings |
INGREDIENTS
| -JUDI M. PHELPS (BNVX05A) | ||
| 3 1/2 | lb | Chicken; cut in pieces |
| 4 | lg | Garlic cloves; finely minced |
| 2 | ts | Dried oregano |
| 1/4 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | c | Pitted prunes |
| 1/2 | c | Dried apricots |
| 2 | Bay leaves | |
| 1/2 | c | Green olives; pitted/sliced |
| 2 | tb | Capers |
| 1 | tb | Caper juice |
| 1/2 | c | Brown sugar * |
| 3/4 | c | Chardonnay or dry white wine |
INSTRUCTIONS
In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice. Cover and refrigerate 24 hours. Preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken. Sprinkle with brown sugar and pour Chardonnay around chicken. Bake 45 minutes, basting every 15-20 minutes. With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter. Pour several spoonfuls of pan juices over chicken. Serve remaining pan juices in a sauce boat. Any dry white wine may be substituted for Chardonnay. *Use 1/4 cup brown sugar to start off with, I think 1/2 cup brown sugar may be a bit too much. Source: Fine Wine in Food Cookbook
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