Summer Harvest Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 - 2 1⁄2 lbs boneless skinless chicken breasts or 2 -2 1/2 lbs boneless skinless chicken thighs
- 4 cloves garlic, minced
- 3 ounces spanish green olives
- 7 ounces dried apricots
- 1 cup dried plum (prunes)
- 4 tablespoons capers, with a little juice
- 1⁄2 cup white wine vinegar
- 1⁄2 cup olive oil
- 3 bay leaves
- 1 tablespoon dried oregano
- 1 cup dry white wine
- 1 cup brown sugar
- salt and pepper
- 1⁄2 cup finely chopped parsley
directions
- Place chicken in large bowl with garlic, olives, apricots, dried plums, capers, vinegar, oil, bay leaves, and oregano.
- Cover; chill overnight, stirring once.
- Arrange chicken in glass baking pan (use 2, if necessary); spoon marinade over top.
- Pour wine over top; sprinkle with sugar, salt and pepper.
- Bake, at 400 degrees for 30 to 35 minutes until done.
- Using slotted spoon transfer chicken, apricots, prunes, and olives to serving platter.
- Spoon several tablespoons of sauce over top; sprinkle with parsley.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California