|1 tablespoon garlic powder||1 cup pitted prunes, halved|
|16 pitted black olives||4 tablespoons capers, with liquid|
|6 tablespoons olive oil||8 tablespoons red wine vinegar|
|4 bay leaves||2 tablespoon dried oregano|
|1 TBSP whole peppercorns||3 - 4 lbs chicken pieces (I used drumsticks and thighs), skinned and pierced with a fork|
|1/2 cup packed brown sugar||1/2 cup dry white wine (I used chardonnay)|
|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 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate 5 hours - 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.
Great to serve couscous and crumbled feta cheese on top!
As always, if you have a recipe you want to share, Email me!