Ingredients
- 6 bay leaves
- 1 garlic
- 1 prunes
- 2,400 gr chicken
- 240 ml wine (white)
- 220 gr brown sugar
- 120 ml wine vinegar (red)
- 120 ml olive oil
- 70 gr capers
- 65 gr spanish olives
- 34 gr oregano
- 7 gr parsley
*Peel and finely puree the garlic. In large bowl combine all the ingredients EXCEPT brown sugar, wine and parsley. Cover and let marinate in the fridge overnight. Preheat oven to 350 degrees. arrange chicken in single layer in shallow baking pans. Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine AROUND chicken. Bake for 50 min to 1 hour. Basting frequently with pan juices. Serve with noodles or rice. Sprinkle with parsley. Serve sauce (remaining juices) on the side. This sounds 'weird', but I guarentee it is delicious. Can be served hot or cold. This recipe was adapted from THE SILVER PALATE COOKBOOK, authors Julee Rosso and Shiela Lukins. my daughter has served this many times to guests who don't like 'olives or prunes'. Serve on the side
