Pollo con frutta secca

4 servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS (BNVX05A)
3½ pounds Chicken; cut in pieces
4 larges Garlic cloves; finely minced
2 teaspoons Dried oregano
¼ cup Olive oil
¼ cup Red wine vinegar
1 cup Pitted prunes
½ cup Dried apricots
2 Bay leaves
½ cup Green olives; pitted/sliced
2 tablespoons Capers
1 tablespoon Caper juice
½ cup Brown sugar *
¾ cup Chardonnay or dry white wine

Directions

In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice. Cover and refrigerate 24 hours. Preheat oven to 350 degrees. Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken. Sprinkle with brown sugar and pour Chardonnay around chicken. Bake 45 minutes, basting every 15-20 minutes. With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter. Pour several spoonfuls of pan juices over chicken. Serve remaining pan juices in a sauce boat. Any dry white wine may be substituted for Chardonnay.

*Use ¼ cup brown sugar to start off with, I think ½ cup brown sugar may be a bit too much. Source: Fine Wine in Food Cookbook

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