CHICKEN WITH OLIVES, PRUNES AND CAPERS

Chicken With Olives, Prunes And Capers image

Provided by Marialisa Calta

Time 1h10m

Yield Twelve to fourteen servings

Number Of Ingredients 15

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Ingredients

12 chicken breasts and thighs, trimmed of fat and skin
2 cups pitted prunes (or dried apricots or dried pears)
1 1/4 cups white wine
3/4 cup dark brown sugar
3/4 cup olive oil
3/4 cup red-wine vinegar
3/4 cup green olives, pitted
3/4 cup capers
4 tablespoons oregano
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper
6 medium-size bay leaves
1 small garlic head, minced
3 tablespoons chopped cilantro

Steps:

In two or three baking pans, arrange the chicken pieces in one layer.
Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
Preheat the oven to 350 degrees.
Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 519 milligrams, Sugar 17 grams, TransFat 0 grams