Prune and Olive Chicken recipe

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Ingredients

3 cloves garlic, minced
⅓ 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
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Nutrition Info

402.2 calories
carbohydrate: 16.5 g
cholesterol: 97 mg
fat: 22.4 g
fiber: 1.2 g
protein: 31.2 g
saturatedFat: 5.5 g
servingSize: -
sodium: 307.8 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

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