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Categories:
chicken garlic oregano red wine vinegar olive oil prunes capers kumquats lemon bay leaves salt brown sugar white wine parsley
Viewed: 31 - Published at: a year agoIngredients
- 2 pounds chicken (about 4 large breasts)
- 7 cloves garlic, smashed
- 2 tablespoons dried oregano
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted, sliced prunes
- 1/4 cup pitted, halved green olives
- 1/4 cup capers, with a bit of their liquid
- 1/2 cup sliced kumquats
- Zest of 1 lemon
- 2 bay leaves
- Salt and pepper
- 1/3 cup brown sugar
- 1/3 cup white wine
- 2 tablespoons chopped fresh parsley or cilantro
Method
- In a large bowl combine the chicken, garlic, oregano, red wine vinegar, olive oil, prunes, olives, capers and liquid, kumquats, lemon zest, and bay leaves. Season with salt and pepper. Cover and refrigerate at least half an hour, preferably overnight.
- Preheat the oven to 350F. Arrange the chicken in a single layer in a baking dish. Spoon marinade over evenly. Sprinkle chicken with brown sugar and pour wine around.
- Bake for 40 minutes to 1 hour, basting frequently (depends on the cut of chicken - it took about 40 minutes for the chicken breasts to cook).
- Using a slotted spoon, transfer the chicken, prunes, olives, capers, and kumquats to a serving platter. Spoon a bit of the pan juices over and garnish with the parsley or cilantro. Transfer the pan juices to a sauce boat and pass around.
