Mediterranean-Style Chicken with Capers, Plums, and Olives

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Mediterranean-Style Chicken with Capers, Plums, and Olives Servings: 4-6 (from Seriously Simple Holidays by Diane Worthington)

Marinade: 15 small garlic cloves, whole 2 tablespoons dried oregano Salt & freshly ground pepper ⅓ cup red wine vinegar ⅓ cup olive oil 1 leek, white & light green parts only, chopped fine ½ cup dried whole pitted apricots ¾ cup dried whole pitted plums ⅓ cup pitted green olives ⅓ cup pitted kalamata olives ⅓ cup capers with some brine Chicken: Two 3-3½ pound chickens, cut into pieces 2 tablespoons packed brown sugar ¾ cup dry red wine such as zinfandel or syrah 2 tablespoons fresh parsley or cilantro for garnish Serve with: Couscous or potato salad Greek Salad, measurements to taste: Spinach Cherry tomatoes, or tomatoes of choice English cucumber Feta Black olives Red onion slices Fresh Italian flat parsley Favorite Greek dressing or toss in balsamic and oil Peach Bombs (Don’t use white peaches.), Rum Cake, or Baklava

Directions:

1. Make marinade in bowl. Stir well and place in bag with chicken pieces. Turn and coat evenly. Seal and refrigerate 2-4 hours.

2. Preheat oven to 425°. Place chicken in baking pans in single layer. Arrange marinade ingredients around chicken. In small bowl, blend brown sugar and wine and pour over chicken.

3. Roast, basting once or twice, 40-45 minutes, until nicely browned and cooked through.

4. To serve, arrange chicken on platter with fruit and olives and juices around. Garnish and serve immediately.

Mediterranean-Style Chicken with Capers, Plums, and Olives.pdf

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