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Categories:
chicken prunes white wine brown sugar olive oil red wine vinegar green olives capers oregano freshly ground pepper salt red pepper bay leaves garlic cilantro
Viewed: 27 - Published at: 2 years agoIngredients
- 12 chicken breasts and thighs, trimmed of fat and skin
- 2 cups pitted prunes (or dried apricots or dried pears)
- 1 1/4 cups white wine
- 3/4 cup dark brown sugar
- 3/4 cup olive oil
- 3/4 cup red-wine vinegar
- 3/4 cup green olives, pitted
- 3/4 cup capers
- 4 tablespoons oregano
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 6 medium-size bay leaves
- 1 small garlic head, minced
- 3 tablespoons chopped cilantro
Method
- In two or three baking pans, arrange the chicken pieces in one layer.
- Combine all the ingredients except the cilantro and one-half cup of the brown sugar.
- Pour over the chicken so that the prunes, olives and capers are evenly distributed.
- Cover and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
- To serve, arrange the chicken pieces with the sauce on a platter.
- Sprinkle with the cilantro.
