COLUMNS
1⁄2 cup red wine vinegar
1 cup pitted prunes
1⁄2 cup pitted Spanish green olives
1⁄2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
1⁄4 cup dried oregano
4 chickens (2 1⁄2 lbs. each) quartered or chicken breasts
1 cup brown sugar
1 cup dry white wine
1⁄4 cup fresh Italian (flat leaf) parsley or fresh cilantro, finely chopped
Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
The following day, when ready to prepare the dish, preheat oven to 350 degrees.
Arrange chicken in a single layer in one or two large shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken with the brown sugar and pour the white wine around them.
Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter.
Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat. Makes 16 pieces, 10 or more portions. This dish is great served over rice.
The overnight marination is essential to the moistness of the finished product. The chicken keeps and improves over several days of refrigeration.
To serve cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving.
© Copyright 2012, WVMR
