Prep 24 hrs
Cook 1 hr
NOTE: I found the original recipe uncredited on a random website several years ago, and AFTER posting this, found out that it is from the "Silver Palate Cookbook." This version is not the original; it's been altered according to my preferences. (If you have not seen this classic cookbook, check it out, but please don't make the rabbit recipes.) This is a yummy, impressive recipe with strong flavors -- lots of fruit, garlic, wine, and spices combine to make a luscious dark sauce! I have substituted raisins in place of the prunes, but prefer the original way. This dish has been a big hit with dinner guests, even those who are hesitant to eat prunes because of their "reputation". :) (The prep time is high because I like to marinade mine overnight -- actual chopping can be done in under 20 minutes.)
- 6 boneless skinless chicken breasts
- 1 head garlic (yes, an ENTIRE HEAD of garlic)
- 1 cup prune
- 1⁄2 cup capers
- 1⁄2 teaspoon black pepper
- 1⁄2 cup red wine vinegar
- 2 cups red wine (I like Cabernet Sauvignon)
- 1⁄4 cup dried oregano
- 1 cup brown sugar
- 6 bay leaves
- Seperate the garlic into cloves, then peel and coarsely chop.
- Place garlic into the food processor (do not process yet!).
- Coarsely chop the prunes.
- Add half of them to the food processor, and set the remaining chopped prunes aside.
- Add vinegar and 1 cup of the wine to the food processor.
- Whirl everything around until the mixture is almost (but not quite) a puree.
- Add remaining prunes, remaining wine, oregano, capers, and half of the brown sugar to the mixture.
- Pulse food processor for a few seconds, just enough to thoroughly mix the ingredients.
- Poke holes in chicken.
- Place chicken and bay leaves in a plastic bag, and pour wine mixture over chicken.
- Marinate 12-48 hours.
- When it's time to make dinner: Preheat oven to 350.
- Spray non-stick spray on a shallow baking pan.
- Arrange chicken onto pan.
- Remove bay leaves from marinade mixture& discard them.
- Pour marinade over chicken.
- Sprinkle remaining brown sugar over the chicken.
- Bake, uncovered, at 350* for 45-60 minutes, or until chicken is fully cooked.
- Serve over noodles or rice, and enjoy!
I am in shock that nobody has reviewed this recipe. This is absolutely amazing. I prefer to use the dark meat of the chicken but either one is good. I had this dish at my friend's Aunts house in Miami back in 2000 and have been making it ever since. When I make it, I call it Miami chicken because as most of us do with recipes...I altered it a bit but not too much. Try this, you wouldn't be disappointed