This is a classic dish and has a complexity of flavor. The marinade is the key to the flavorful taste of the chicken. The sweetness of the prunes mixed with the saltiness of the olives and capers combine to send your tastebuds and senses into pure delight. Great for your next Sunday dinner!
- 1 whole chicken (cut-up, bone-in, skin on)
- 6-8 cloves of garlic, peeled and finely chopped
- 2 Tbsp. dried oregano
- sprinkle of season salt on chicken
- salt and freshly ground pepper on chicken to taste
- 1/4 C red wine vinegar
- 1/4 C olive oil
- 1/2 cup pitted prunes cut in half
- 8 -10 large pitted Spanish green olives, cut in half
- 5-6 pitted kalamata black olives
- 1/4 C capers with a bit of juice
- 3 bay leaves
- 1/4 C brown sugar
- 1/2 C white wine
- 2 Tbsp. fresh Italian parsley, finely chopped
Marinate the chicken: In a large bowl, combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Sprinkle the chicken with the season salt, then add the chicken pieces to the marinade and mix to coat. Cover and let marinate, refrigerated at lease 3 hours up until overnight.
Preheat oven to 350 degrees. Arrange the chicken in a single layer in a baking pan, make sure all the marinade is added to the pan on top of the chicken. Sprinkle the brown sugar over the chicken and pour the white wine around the pan.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest post, run with clear yellow juices (not pink).
Serve the chicken with pan juices and using a slotted spoon, top chicken with prunes, olives and capers. Make sure you save any of the juices and put in a gravy boat for the table.
This dish goes great with white rice or polenta!