NOTE: This recipe has to marinate over night. (I hate getting halfway through a recipe, expecting to have it for supper, only to find out it has to sit for awhile) Also, find half and double recipes at the end of this page.
Got this recipe years ago from another volunteer at the school library. It's become a family favourite. I use boneless chicken breast, but thighs and legs could be used instead. Just add 10-15 minutes extra on the cooking time. Pork tenderloin is ok too.
2 1/2 lbs boneless, skinless chicken breast
1 head garlic, crushed
1/4 cup fresh oregano (2 tsp dried)
salt & pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with some juice
6 bay leaves
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1 cup brown sugar
1 cup white wine
1/4 cup italian parsley or cilantro, finely chopped
Add everything up to and including the bay leaves. You can leave the chicken breasts whole, but I like to cut them into large chunks. Mix well and marinate overnight in a 13 X 9 baking dish.
Pre-heat the oven to 350F
Pour the wine in and then sprinkle the brown sugar over top.
Bake uncovered about 45 minutes. Stir it a couple of times. When done, sprinkle with parsley. This dish is also good cold.
Half recipe
1 lb chicken
1/2 head garlic
1/8 cup oregano
S & P
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup prunes
1/4 cup olives
1/4 cup capers
3 bay leaves
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1/2 cup brown sugar
1/2 cup wine
1/8 cup parsley
Double recipe
5 lbs chicken
2 heads garlic
1/2 cup oregano
S & P
1 cup red wine vinegar
1 cup olive oil
2 cups prunes
1 cup olives
1 cup capers
12 bay leaves
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2 cups brown sugar
2 cups wine
1/2 cup parsley
ENJOY!
