- 1 whole chicken, cut in quarters
- 1 cup pitted prunes
- 1/2 cupGefen Pitted Green Olives
- 1/2 cup capers (with 3 teaspoons liquid)
- 1/4 cup dried oregano
- 1/2 cupTonnelli Red Wine Vinegar
- 1/2 cup olive oil
- 1 head garlic, minced
- kosher salt
- 1 cup brown sugar
- 1 cupBaron Herzog Chenin Blanc or other white wine
- 1/2 cup fresh parsley
Prepare the Chicken:
Preheat oven to 350 degrees Fahrenheit.
Combine prunes, olives, capers, caper liquid, oregano, vinegar, olive oil and garlic in large shallow ovenproof dish. Season with salt and pepper.
Add chicken, tossing to coat. Cover and refrigerate eight hours or overnight.
Uncover chicken and sprinkle with brown sugar.
Pour wine over chicken and bake one hour covered. Uncover chicken and bake 30 minutes or until golden brown.
Broil for five minutes, if you prefer the skin lightly brown. Garnish with parsley.
Allowing chicken to marinate overnight is essential to really soak up all the flavours as well as producing a tender and juicy chicken.
Recipe excerpted from Like Mother Like Daughter (2019). Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Photography by Ariel Tarr & Michelle Diamond.