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- 5 lbs (2.3 kg). boneless, skinless chicken breasts (I also use boneless, skinless chicken thighs)
- 5 cloves garlic, peeled and finely pureed
- 1/8 cup (30 ml) oregano
- coarse salt & pepper to taste
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (60 ml) olive oil
- 1/2 cup (125 ml) pitted prunes
- 1/4 cup (60 ml) pitted Spanish green olives
- 1/4 cup (60 ml) capers with a bit of juice
- 3 bay leaves
- 1/2 cup (125 ml) brown sugar (may need a little more)
- 1/2 cup (125 ml) white wine
- 1/8 cup (30 ml) Italian parsley, finely chopped
- In large bowl, combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
- Cover and let marinate, refrigerated, overnight.
- Preheat oven to 350 degrees (175 C.).
- Arrange chicken in a single layer in 1 or 2 large shallow baking pans and spoon marinade over (olives, prunes, capers, too).
- Sprinkle chicken with brown sugar.
- Pour white wine around chicken.
- Bake 50 minutes to 1 hour, basting frequently with pan juices.
- With slotted spoon, transfer chicken, prunes, olives, capers to a serving platter.
- Moisten with a few spoonfuls of pan juices and sprinkle with parsley.
- Pass remaining juices in a gravy boat.
- From The Silver Palate Cookbook.
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