Chicken baked with prunes, olives, capers and wine
I made Liz’s chicken recipe on a cold, bleak day and took it into the office for lunch. A perfect balance of sweet and sour; the chicken, olives, prunes, wine and sugar create a warming dish without being heavy or too comforting. After devouring my generous serve I couldn’t help but dive my spoon into the baking dish, scooping up any remaining juice. My spoon was accompanied by more spoons, from equally impressed workmates discussing the ingredients of the sauce between slurps.
Here are Liz’s comments “this is an extremely delicious recipe that can be prepared in advance. The chicken is marinated the night before and only a couple of ingredients are added just before baking. Just serve with rice or couscous”.
Ingredients
6-8
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- 1.2kg chicken portions e.g. thighs, drumsticks
- 1 cup seedless prunes
- ½ cup stuffed olives
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ¼ cup capers
- 2 tbsp finely chopped oregano
- 2 cloves garlic, crushed
- 2 bay leaves
- Salt and pepper
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- ¼ cup brown sugar
- ¾ cup white wine
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- 2 tbsp chopped fresh parsley
- Couscous to serve
Method
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- 1. For best results, marinate the chicken overnight. In a large bowl combine the chicken pieces with the prunes, olives, vinegar, olive oil, capers, oregano, garlic, bay leaves and pepper. Cover and refrigerate overnight.
- 2. Preheat your oven to 180ºC on bake.
- 3. Place the chicken with its marinade in a baking dish. Sprinkle with brown sugar and pour over the wine.
- 4. Bake for 50 minutes, basting frequently.
- 5. Serve on top of couscous and sprinkle with parsley.
COMMENTS
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a great recipe from a great book. love that dish you’ve got it in — antique store find?
cheers,
*heather*
i think that a general rule for me is that if it’s basted with anything involving brown sugar, i’m gonna like it. lovely bird!
I made this for the first time about a month ago. Wow! It is an outstanding dish and so easy too. I love that you prepare it ahead and just pop it into the oven. It’s a perfect party dish.. I got the recipe from The Silver Palate cookbook. It’s just as good at room temp as it is hot and is even better the next day.
And I’m wondering if it is dried or fresh prunes used? With the use of capers I am sure I will love this!
Hi Guys,
Not an antique store find, one I took from my Mother’s kitchen, as well as looking retro it’s the perfect size and the enamel coating makes it really easy to clean.
This recipe uses dried prunes, and I guarantee you will love this!
Sara
yum yum yum made this the other night and served with agria mash and baby carrots. perfect autumn fare and really easy to make. the sauce/gravy that results from the wine and sugar is delcious