perfect for potlucks or picnics.
12 boneless chicken breast halves, cubed
1 head garlic, peeled and chopped
1/4 cup dried oregano
Freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted green olives with pimiento (small size, or chop larger ones)
1/2 cup capers with a bit of juice
6 bay leaves
1 cup light brown sugar
1 cup white wine
1/4 cup flat leaf parsley, chopped (optional)
In a large nonreactive (glass or stainless steel) bowl, combine chicken, garlic, oregano, pepper, vinegar, oil, prunes, olives, capers, and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350°F. Arrange chicken in a single layer in shallow baking pan, and spoon marinade over it. Sprinkle with the brown sugar and pour in white wine. Bake 35-40 minutes, uncovered, basting frequently with pan juices. Place in a bowl, sprinkle with parsley. Best served at room temperature. Can be made ahead (a couple of days); this dish improves with age!
12 boneless chicken breast halves, cubed
1 head garlic, peeled and chopped
1/4 cup dried oregano
Freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted green olives with pimiento (small size, or chop larger ones)
1/2 cup capers with a bit of juice
6 bay leaves
1 cup light brown sugar
1 cup white wine
1/4 cup flat leaf parsley, chopped (optional)
In a large nonreactive (glass or stainless steel) bowl, combine chicken, garlic, oregano, pepper, vinegar, oil, prunes, olives, capers, and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350°F. Arrange chicken in a single layer in shallow baking pan, and spoon marinade over it. Sprinkle with the brown sugar and pour in white wine. Bake 35-40 minutes, uncovered, basting frequently with pan juices. Place in a bowl, sprinkle with parsley. Best served at room temperature. Can be made ahead (a couple of days); this dish improves with age!