6 Chicken breasts and one package of chicken thighs
Cloves from 1/2 head of garlic, peeled and chopped finely
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup of large pitted olives, cut in half if you want and whatever kind of olives you like
1/4 cup capers with a bit of juice
3 bay leaves
3 Tablespoons brown sugar (more if you want it sweeter)
1/2 cup white wine
2 Tbsp fresh Italian parsley, finely chopped
In a baking dish combine garlic, oregano, salt and pepper to taste, vinegar, olive oil,
prunes, olives, capers with caper juice, brown sugar, wine and bay leaves. Add the
chicken and coat completely with the marinade and cover. Marinade in the refrigerator at least 3 hours but longer is better, and over night is best.
Rotate chicken to get an even marinade every so often as you go.
Preheat oven to 350°F.
Bake for 50 minutes to 1 hour.
Serve with rice, couscous or
quinoa and of course yummy fresh bread.
