Chicken with prunes and olives

March 12, 2015

This delicious Passover recipe serves around 20 guests for dinner.

 

20 chicken quarters

1/2 cup chopped garlic

1/3 cup dried oregano

1 cup red wine vinegar

1/3 cup olive oil

1 lb. pitted julienne prunes (about 1 1/2 cups)

1 1/2 cups pitted green olives, or kalamata

1 1/2 cups capers, rinsed

3 bay leaves

 

 

Marinate chicken in above ingredients overnight.

When ready to cook:

Place chicken and marinade in baking pan(s).

 

Cover with:

1/2 cup white wine

3/4 cup brown sugar

 

Cover with foil and bake in 375 degree oven for ½ hour.

Remove foil and continue baking until chicken is golden brown and internal temperature reaches a minimum 165 degrees F.

Garnish with chopped parsley.

 

 

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