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Add a photoRaciónes: 12
Ingredientes
- 4 chickens, 2 1/2 lbs. each, quartered or possibly chicken pcs
- 1 head garlic, peeled and finely pureed
- 1/4 c. dry oregano
- Coarse salt
- Freshly grnd black pepper to taste
- 1/2 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1 c. pitted prunes, halved
- 1/2 c. pitted Spanish green olives, halved
- 1/2 c. capers with a bit of juice
- 6 bay leaves
- 1 c. brown sugar
- 1 c. white wine
- 1/4 c. Italian parsley or possibly fresh coriander, finely minced
Direcciones
- In a large bowl combine chicken, garlic, oregano, pepper and salt, vinegar, extra virgin olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate; chill overnight.
- Preheat oven to 350 degrees. Arrange chicken in single layer in one or possibly two shallow baking pans and spoon marinade over it proportionately. Sprinkle chicken with brown sugar and pour white wine around them.
- Bake for 50 min to 1 hour, basting frequently. Chicken is done when thigh pcs are pricked with fork at their thickest and yield clear yellow juice.
- Transfer chicken, prunes, olives and capers to platter. Add in a few spoonfuls of juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat.
- If to be served cold, remove chicken pcs from juice before cooling. Serve at room temperature and spoon a bit of the reserved juice over chicken. Serve warm or possibly room temperature. Serves 10-12 people.
- Overnight marinating is essential!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 12 servings | |
| Calories 1095 | |
| Calories from Fat 648 | 59% |
| Total Fat 71.98g | 90% |
| Saturated Fat 19.13g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 552mg | 23% |
| Potassium 946mg | 27% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 22.86g | 15% |
| Protein 77.14g | 123% |
