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).

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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Chef Alison Negrin

Alamo, CA 94507

Phone: 925-588-9150

chefalison@gmail.com

www.chefalisonnegrin.com

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