- Ready In:
- 1hr 20mins
- 5 lbs fryer chickens
- 6 garlic cloves, pure'ed
- 2 tablespoons dried oregano
- 1⁄2 teaspoon coarse pickling salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup red wine vinegar
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup pitted prunes
- 1⁄4 cup pitted green olives
- 1⁄2 cup canned capers, including some liquid
- 3 large bay leaves
- 1⁄2 cup brown sugar, lightly packed
- 1⁄2 cup dry white wine
- 1⁄4 cup finely chopped fresh parsley
- Wash chicken in cold water, pat dry and cut into quarters.
- In a large bowl, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, bay leaves and mix well. Add chicken quarters and coat well with marinade. Cover with plastic wrap and refrigerate overnight to marinate.
- NEXT DAY: Preheat oven to 350 degrees F. Arrange chicken in a single layer in a 9" x 13" oven proof casserole dish or a shallow baking pan.
- Spoon marinade evenly over chicken. Sprinkle chicken with brown sugar. Pour white wine into the dish, (NOT OVER THE CHICKEN).
- Bake in preheated 350F oven for 50 to 60 minutes, basting frequently with pan juices. Note: Chicken is done when thigh pieces are pricked with a fork at their thickest and no pink is showing.
- With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten chicken with a few spoonfuls of pan juices. Sprinkle generously with finely chopped fresh parsley. Pour remainder of pan juices into a sauceboat and serve along with the chicken for those who desire more liquid.
- NOTES: The overnight marination is essential to the moistness of the finished product. The chicken improves over a couple days of refrigeration. It also travels well and makes excellent picnic fare. Also, you may make this recipe with small drumsticks. It makes delicious hor d'oeuvres. This recipe doubles very easily if serving large groups. Bake in a large roasting pan.
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This is my favorite chicken recipe - I found at least 15 years ago in the original Silver Palate cookbook (the white covered one). I've made this many, many, many times. I always use boneless, skinless breasts. The recipe makes a lot & I make it with everything but the brown sugar and freeze it uncooked. It's THE dish I make for others - when they have a baby, break a leg, have company, have a death in the family. EVERYONE loves it.
Update 7/4/2010 - Made exactly as written except for substituting mango for prunes (all I had on hand). My personal preference is to cut back on capers next time, but my husband said he liked it (and he hates trying anything new). I marinated for 19 hours and it went together easily. 4/13/10 The recipe comes from Silver Palette Cookbook. Another site stated marinating chicken for 5 hours was sufficient. I haven't made yet, I'll update review once made. Thanks for posting!
I quadrupled this receipe and used boneless breasts for a birthday dinner party buffet. EVERYONE loved it. As the cook, I really appreciated the fact that I could do all the prep two nights before the party (first night - assembling and marinating raw; second night - cooking, cooling, and marinating more). It was tres easy! This approach also allowed me to have a house free of cooking fragrances, which sometimes is a bonus when you want to use scented candles or have fragrant flowers.
RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.