Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!

Sarah

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
12 hrs
total:
13 hrs
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.

    Advertisement
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Pour chicken and marinade into a 9x13-inch baking pan.

  • Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

Nutrition Facts

676 calories; protein 26.6g 53% DV; carbohydrates 64.7g 21% DV; fat 32g 49% DV; cholesterol 64.6mg 22% DV; sodium 874mg 35% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2020
This is basically the Silver Palate cookbook recipe with some very good adjustments. I ve made this w/adjustments mentioned (reduced sugar dried oregano etc) but I also add 1/2 to 1 cup of dried apricots and use a mix of boneless thighs and breasts cut in half. Also the brown sugar and wine shouldn t be in the marinade but after being marinaded and chicken put in roasting pan the wine is added and brown sugar then sprinkled directly on chicken. And finally once cooked the chicken fruits olives etc. are removed and the pan juices reduced by about half and then poured over chicken/fruit. It s a lovely delish entree suitable for company yet fairly quick to put together for family. Read More
Advertisement