Chicken with prunes and olives
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).
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.