Prune and Olive Chicken recipe

6 servings

3 cloves garlic, minced

1/3 cup pitted prunes, halved

8 small green olives

2 tablespoons capers, with liquid

2 tablespoons olive oil

2 tablespoons red wine vinegar

2 bay leaves

1 tablespoon dried oregano

salt and pepper to taste

1 (3 pound) whole chicken, skin removed and cut into pieces

1/4 cup packed brown sugar

1/4 cup dry white wine

1 tablespoon chopped fresh parsley, for garnish

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper.

Mix well.

Spread mixture in the bottom of a 10x15 inch baking dish.

Add the chicken pieces, stir and turn to coat.

Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350 degrees F (175 degrees C).

Remove dish from refrigerator.

Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking.

Serve on a platter, pouring juices over the top, and garnish with fresh parsley.