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Ingredientes
- 4 x chickens, quartered
- 1 head garlic, peeled and pureed
- 1/4 c. oregano
- Â Â S&P to taste
- 1/2 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1 c. pitted prunes (I like the ones with orange essence)
- 1 c. dry apricots
- 1 c. pitted Spanish green olives
- 1/2 c. capers, with juice
- 6 x bay leaves
- 1 c. brown sugar
- 1 c. white wine
- 1/4 c. minced Italian or possibly Chinese Parsley
Direcciones
- 1. Combine chicken, garlic, oregano, S&P, vinegar, extra virgin olive oil, prunes, olives, capers and juice, and bay. Cover and marinate over nite, in frig.
- 2. Preheat oven to 350 .
- 3. Put chicken in large pan in single layer, use two pans if needed, and spoon marinade over it proportionately. Sprinkle with brown sugar and pour the wine over.
- 4. Bake 50 to 60 min...baste frequently. Check chicken for doneness, clear juices when pricked.
- 5. With slotted spoon, place chicken on serving platter.... spoon some juices over top. To the rest of the juices, add in the parsley, and pass in a gravy boat.
- 6. TO SERVE Cool....Cold to room temperature in juices before moving to the serving platter....If chicken has been made ahead and refrigerated, let it return to room temperature before serving.
- Wonderful for a buffett party, as you do not have to have it warm to be good... and you can make it ahead....and its so good!!
- It also can be halved for a smaller group or possibly family dinner... the flavors are so wonderful together...be sure to try this one!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 612g | |
| Recipe makes 10 servings | |
| Calories 1330 | |
| Calories from Fat 787 | 59% |
| Total Fat 87.44g | 109% |
| Saturated Fat 23.09g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 370mg | 123% |
| Sodium 765mg | 32% |
| Potassium 1167mg | 33% |
| Total Carbs 35.23g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 28.79g | 19% |
| Protein 92.8g | 148% |
