| 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 |
Directions
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!