The flavor combinations of this recipe seem very strange when you first see it. Olives, prunes and capers with brown sugar? Once you taste the chicken mixed with all these wonderful flavors, you will be hooked. There are a lot of Spanish and Mediterranean influences in this dish. This is a perfect dish to serve to company. You marinate it the night before so all the flavors meld together. I first saw this recipe over at my friend Libby’s blog Lemony Thyme Libby has a wonderful food blog, so if you get a chance, go and check her out!
1 (3-5 lb) chicken cut up, most of the fat and skin removed
4 cloves garlic, minced
1/2 cup small green olives
2 tbsp. capers, with their brine
2 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 bay leaves
1 tbsp. dried oregano
1/4 cup brown sugar
1/4 cup dry white wine, I use Pinot Grigio
2 tbsp. fresh parsley, chopped
salt and pepper to taste
In a bowl combine the garlic, olives, bay leaves, capers, olive oil, vinegar, oregano, salt and pepper. Pour it into the bottom of an oven proof baking dish.
Season the chicken pieces with a bit of salt and pepper and lay them over the olive and caper mixture, turning to coat. Cover and refrigerate overnight.
When you are ready to cook, preheat oven to 350 degrees. Uncover the chicken and add the white wine and sprinkle the brown sugar over the chicken.
Bake for an hour to an hour and a half, spooning the juices over the chicken, occasionally. When done serve on a platter with added juices and garnish with parsley.