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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 5 |
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Directions: In an large bowl combine chicken quarters, garlic, oregano, coarse salt and pepper to taste, vinegar, olive oil, prunes, olives, capers and
juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle
chicken pieces with brown sugar and pour white wine around them. Bake for 50-60 minutes, basting frequently with pan juices. Chicken is
done when thigh pieces yield a clear yellow (rather than pink) juice when pricked with a fork at their thickest.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve cold, cool to room temperature in cooking juices before transferring to a serving platter. Cover and refrigerate, allowing to
return to room temperature before serving.
* Suggestion: substitute chicken thighs and legs for quarters.
| Ingredients:
2 chickens (2 lbs. each) quartered *
1/2 garlic,peeled and finely mashed
6 Teaspoon(s) dried oregano
1 coarse salt
1 freshly ground pepper,to taste
4 Tablespoon(s) red wine vinegar
4 Tablespoon(s) olive oil
1/2 Cup(s) pitted prunes
1/4 Cup(s) spanish green olives,pitted
1/4 Cup(s) capers with a bit of juice
3 bay leaves
1/2 Cup(s) brown sugar
1/2 Cup(s) white sugar
2 flat leaf parsley or fresh cilantro |
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