The Silver Palate Cookbook
Serves 10-12; can be divided for smaller amounts or doubled for larger ones
12 whole boneless breasts of chickens (or 4 chickens 2 ½ lbs each, quartered)
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
coarse salt and pepper
½ cup red wine vinegar
½ cup oil olive
1 cup pitted prunes
½ cup Spanish green olives
½ cup capers with a little bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian Parsley
1 jar or homemade Italian tomato sauce (Optional)
1. In a large bowl combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers, and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350.
3. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake 30 min. Add Italian tomato sauce, if using. Bake 30 minutes more. Baste frequently.
Overnight marinating is essential to moistness; keeps and improves over several days of refrigeration; travels well.
To serve cold, cool to room temperature in cooking juices before serving. If chicken has been covered and refrigerated, allow it to return to room temperature before serving.
Note: The Italian Tomato Sauce was an addition from a caterer in