15 May

Prune and Olive Chicken

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


  1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
  2. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
  3. 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 fresh parsley.

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