We spent the weekend moving furniture. Which, of course, also entailed copious amounts of cleaning and vacuuming… After all of that, everyone wanted to sit back and enjoy the fruits of our labor (i.e. veg on the couch that we had maneuvered upstairs and into our family room). However, grumbling stomachs, another side effect of our efforts, sent me into the kitchen….
This is one of those recipes that is far, far more than the sum of its parts: chicken, sweet prunes (although, the package actual called them “dried plums”), salty green olives and capers, and wine (!!!) all mingle togehter to become what my kids refer to as “the yummy chicken.”
Add the chicken to the baking dish along with the other ingredients. (You can mix them in a separate bowl and add them to the chicken, but I didn’t want to dirty another dish.)
Resume vegging while the chicken marinates, get up briefly to place it in the oven….(or have significant other do it). Then relax and enjoy the delicious aroma that starts to fill the house…
We served it with rosemary garlic roasted potatoes and asparagus, but a large chunk of crusty french bread to mop up the sauce would also be fabulous!
- 4 lb Chicken pieces, bone in, skin on (I used chicken thighs)
- 6 cloves garlic, minced
- 2/3 c green olives
- 1 jar (3.5 oz) capers (with liquid)
- 2/3 c chopped prunes
- 4 T red wine vinegar
- 1/2 c dry white wine
- 1/2 c brown sugar (I used 9 packets of stevia)
- 4 bay leaves
- 4 T dried oregano
- Place chicken in baking dish, skin side up. Add remaining ingredients to the dish.
- Cover and let sit 20-30 min at room temperature or refrigerate 8-12 hours. (I’ve done this both ways and they turn out equally well)
- Bake at 350 F for one hour, spooning juices over the chicken every 20 min.
- Remove from oven and let sit at least 15 min before serving.
Beastforce review