Garlic Olive-Apricot Chicken
- Ready In:
- 25hrs
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 12 boneless skinless chicken breasts
- 1 head garlic, separated into cloves
- 12.32 ml dried oregano
- 12.32 ml dried basil
- 4.92 ml dried thyme
- salt
- fresh ground black pepper
- 118.29 ml red wine vinegar
- 118.29 ml olive oil
- 236.59 ml sliced dried apricot
- 118.29 ml pitted spanish green olives, halved
- 118.29 ml sun-dried tomato, slivered (the kind packed in oil)
- 4 bay leaves
- 177.44 ml brown sugar
- 236.59 ml white wine
- 59.14 ml finely chopped fresh parsley (substitute cilantro for a different taste)
directions
- The night before, place the chicken breasts in a single layer in a large baking dish.
- Peel and finely mince the garlic cloves, and place them in a bowl.
- Add the spices, vinegar, oil, sliced apricots, olives, tomatoes and the bay leaves to the bowl; whisk together and pour over chicken.
- Cover and refrigerate overnight.
- About an hour before dinner, preheat oven to 350°F.
- Remove chicken from fridge, remove cover, and sprinkle brown sugar over breasts.
- Pour the wine around the breasts, then bake in preheated oven for 45 minutes to 1 hour, basting every 15 minutes.
- Remove from oven, garnish with the parsley, and serve immediately.
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Reviews
-
I can't believe I'm the first person to rate this wonderful dish! You guys out there don't know what you are missing. I LOVED IT! I did do a little tweaking (who doesn't)..cut olive oil and brown sugar both to 1/4 cup, diced the apricots, and microplaned the garlic(watch your fingers!) I prepared the nite before and was able to make the other parts of my dinner ahead also. I served with Pommes de Terre au Lait #69848 (fancy sounding,but really easy to make) and Orange-buttered Brussels Sprouts #121052. Made a simple salad of sliced tomatoes and lettuce with a light lemon dressing. Did not even serve any type of bread and it was not even missed! Thanks for a great main dish that will be repeated many times in this household.
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