Prep 12 hrs
Cook 50 mins
- 2⁄3 cup red wine vinegar
- 2 garlic cloves, crushed
- 2 tablespoons fresh oregano
- salt and pepper, sprinkle generously to taste
- 2⁄3 cup olive oil
- 6 ounces dried prunes, quartered
- 6 ounces dried apricots, quartered
- 4 ounces green olives, pitted
- 2 ounces capers
- 1 bay leaf
- 4 large whole chicken breasts
- 3 tablespoons brown sugar
- 3⁄4 cup white wine
- Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
- One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
- Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
- Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
- Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
- This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It’s nice because you can make it all ahead of time!
First off, anyone thinking of making this recipe needs to read the directions carefully first, because although step 1 tells you to add all the above ingredients, at that point you don't want to include the brown sugar or the white wine ~ Those 2 ingredients are added in step 3! Other than that, although I pretty much followed the recipe, I did cut each breast into thirds to allow the marinade to cover more of the chicken breast! Served it over brown rice & found this a very nice tasting meal! The apricots & (as I like to call 'em) dried plums made a nice flavor combo! [Made & reviewed in New Kids on the Block recipe tag]
I made this for dinner for my family during the holidays and every plate was completely clean by the time dinner was over. Very easy to make, loads of flavor by marinating all night and so easy to pop into the oven and bake as my family was arriving. I made garden vegetable orzo and an arugula salad to accompany.