27 Dec Chicken with Prunes and Olives
Servings: 4
Estimated Total Prep Time: 9 hours, 15 minutes
NUTRITIONAL INFO (per serving)
Calories: 523
Total Protein: 33 grams
Total Carbs: 24 grams
Total Fat: 30 grams
Saturated Fat: 8 grams
Total Fiber: 1 grams
INGREDIENTS
4 cloves garlic, minced
½ cup pitted prunes
8 large pitted green olives
2 tbsp capers
1 tbsp olive oil
8 tbsp white wine – 2 tbsp for marinade and 6 tbsp for cooking
1 bay leaf
2 tsp dried oregano
Salt and pepper
1 2 ½ -pound chicken, cut in eighths (usually available at the supermarket)
¼ cup packed light brown sugar
1 tbsp parsley, coarsely chopped
PREPARATION
In a gallon-sized Ziploc bag, combine garlic, prunes, olives, capers, olive oil, 2 tablespoons white wine, bay leaf, oregano, salt, and pepper. Mix all ingredients well. Add chicken pieces to the bag and coat chicken. Zip bag closed and refrigerate overnight.
To make chicken, preheat oven to 350 degrees F. Empty entire contents of the Ziploc bag (chicken and marinade) into a 13- X 9-inch oven-safe glass cooking dish. Sprinkle light brown sugar over the chicken and pour white wine into the dish, making certain the liquid is spread around equally.
Bake at 350 degrees F for 1 hour, basting chicken with the cooking liquid several times as it cooks.
To serve, place chicken pieces on four plates and coat with cooking liquid. Garnish with fresh parsley.