Tuesday, 18th May 2021

This Month's Magazine


This very Mediterranean dish is incredibly tasty


  • 1/3 c. extra-virgin olive oil
  • 1/2 c. red wine vinegar
  • 1 c. large pitted prunes
  • 1 c. large green olives, pitted
  • 1/2 c. capers
  • 8 bay leaves
  • 1 head garlic, cloves separated, crushed, and skins removed
  • 3 tbsp. dried oregano
  • Salt
  • Freshly ground black pepper
  • 6 lb. bone-in skinon chicken pieces
  • 1 c. dry white wine
  • 1/2 c. packed brown sugar
  • 2 tbsp. cold butter, cubed
  • 1/2 small bunch parsley, roughly chopped



  1. In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination.
  2. Preheat oven to 350°. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.
  3. Bake chicken, basting every 20 minutes with pan juices for 50/60 minutes.
  4. Increase oven to 500° and roast until chicken skin is deeply golden.
  5. Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Bring the juices to a simmer in a pan over medium heat and let reduce by half. Season to taste with salt and pepper and whisk in cold butter and parsley.
  6. Serve chicken with a drizzle of pan juice reduction.

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