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Categories:
chicken dried prune green olives white wine red wine vinegar extra-virgin olive oil oregano capers garlic red pepper salt bay leaves dark brown sugar basil
Viewed: 26 - Published at: 5 years agoIngredients
- 4 chicken legs with thigh, separated
- 1/2 cup dried prune, halved
- 1/4 cup green olives, pitted
- 1/4 cup dry white wine
- 1/4 cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- 3 tablespoons oregano, chopped
- 2 tablespoons capers, with juice
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2 bay leaves
- 1/2 cup dark brown sugar, packed
- 1 tablespoon basil, chopped
Method
- Preheat oven to 350 degrees F.
- Combine chicken, prunes, olives, wine, vinegar, oil, oregano, capers, garlic, chili pepper flakes, salt, and bay leaves. Cover and marinate in refrigerator at least 15 minutes and up to 24 hours. If marinating overnight, combine ingredients in a zip-top bag, seal and refrigerate.
- Arrange chicken in a single layer in a casserole dish. Pour marinade over chicken. Sprinkle the sugar evenly over the chicken. Transfer the pan to the oven to bake.
- Bake until chicken is cooked white throughout and top is golden-brown, 40-50 minutes.
- Remove chicken pieces to a plate and top with the remaining pan juices.
- Remove bay leaves before sprinkling basil over the chicken. Serve immediately.
