Source:

Sallie

Serves/Makes:10 approx.

Ingredients

• 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

Preparation

• 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.

Comments

From The Silver Palate Cookbook.