Ingredients
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⅓ cup pitted prunes, halved
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8 small green olives
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2 tablespoons capers, with liquid
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2 tablespoons olive oil
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2 tablespoons red wine vinegar
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1 tablespoon minced garlic (about 3 cloves)
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1 tablespoon dried oregano
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2 bay leaves
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salt and pepper to taste
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1 (3 pound) whole chicken, skin removed and cut into pieces
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¼ cup packed brown sugar
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¼ cup dry white wine
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1 tablespoon chopped fresh parsley, for garnish
Directions
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Combine prunes, olives, capers, olive oil, vinegar, garlic, oregano, bay leaves, salt, and pepper in a medium bowl; mix well. Spread mixture in the bottom of a 10x15-inch baking dish. Add chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Sprinkle brown sugar on top of marinated chicken and pour white wine all around chicken.
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Bake in the 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.
