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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

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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