Recipe by Alan Leonetti
My cousin Dorothy Barzin sent me this recipe from her sister-in-law. It was originally for 8 servings, which I cut in half for 4 servings. NOTE - THE PREP TIME POSTED HERE DOES NOT INCLUDE MARINATING TIME.
Top Review by Buster's friend
What a fabulous version of this classic! Absolutely marvelous - made exactly as posted with the exception Demerara sugar for the brown. Used a very dry Pinot Grigio - perhaps a bit more than called for (nod to Julia Child). Served with a late summer vegetable tian of eggplant, zucchini, roasted red pepper, spinach with a bit of feta & fresh mozzarella. No a bit left over! Will be keeping this pairing as the flavors complement each other so well. Thank you Alan for another lovely keeper recipe!
- 2 chicken (cut up in quarters)
- 1⁄2 head garlic (peeled and pureed)
- 1⁄8 cup oregano
- 1⁄4 cup wine vinegar
- 1⁄4 cup olive oil
- 1⁄2 cup pitted prune
- 1⁄4 cup pitted green olives
- 1⁄4 cup capers, with bit of juice
- coarse salt
- fresh ground pepper
- 3 bay leaves
Directions See How It's Made
- Combine all above and turn chicken in marinade.
- Leave in refrigerator overnight.
- Turn once in the morning.
- Arrange chicken in baking pan and spoon some marinade over top.
- (You can leave all of the marinade on the chicken).
- Sprinkle with 1/2 cup brown sugar and 1/2 cup white wine over chicken.
- Bake at 350 degrees for 50 minutes to 1 hour.
- Sprinkle with parsley and serve.