is an awesome dish. Created by the amazing women of The Silver Palate
. It is a very intersting (odd) combo if ingredients that when put together in one dish is just fantastic. The Silver Palate is an excellent cookbook with great tips & tricks that will help in any situation. I am thinking this will be what I do for this weekends Birthday Celebration. It’s great to do for any party because you put it all together the night before and then just bake it, how easy is that? I am going to serve it room temperature with some wonderful crusty bread and Boucheron (goat) cheese. A big salad and maybe some roasted potatoes.
Here is the actual recipe from The Silver Palate (I divided it in half and I used split breast & removed the skin)
4 chickens, 2.5 lbs ea (I used split breast & thighs would work great)
1 head of garlic, minced
1/4 cup dried oregano
coarse salt & fresh ground pepper
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c Spanish green olives
1/2 c capers with a bit of juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped fresh Italian parsley
In large bowl combine chicken thru bay leaves in bowl. Cover & marinate overnight. THIS IS THE KEY TO THE WHOLE DISH!!! DO NOT SKIMP ON ALLOWING TO MARINATE!
Preheat oven to 350
Put in casserole and pour wine around chicken & top with brown sugar.
Bake for 50 mins to 1hr
Chicken is great hot, cold, room temp