Shirley's Recipes

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Name: Prune and Olive Chicken
Key Ingredient: whole chicken
Preparation: stir; refrigerate; bake
Cuisine: Mediterranean
Source: Van Horn
Food Group: poultry
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 9:20
Servings: 6

3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
Salt and ground black pepper, to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
1/4 cup brown sugar, packed
1/4 cup dry white wine
1 tablespoon chopped, fresh parsley, for garnish

In a medium bowl, combine garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10 x 15-inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350F. Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top and garnish with parsley.

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