Do not let the long list of ingredients scare you, this is an easy to make ahead, flavourful and tangy chicken dish.
Serve with fresh herb couscous ou mashed potatoes or parsnips.

Yields1 Serving

½ cup Olive oil

½ cup Balsamic vinegar

1 ½ cups Pitted prunes (or dried apricots)

1 cup Large green pitted olives

½ cup Capers including juice (3 1/2 ounces)

6 Bay leaves

1 Head garlic, cloves separated, peeled and minced

¼ cup Dried oregano (or 1 tsp ground allspice or 1 tbsp fresh thyme)

Kosher salt and ground black pepper

2 4 pounds chickens, cut in 8 pieces (or 4 to 6 breasts or 12 thighs)

½ cup Light brown sugar lightly packed

1 cup White wine

Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl

Add the chicken to the marinade. (You can also place the chicken in a 2-gallon plastic storage bag to marinate squeezing out the air to make sure the chicken is fully covered with the marinade)

Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces

Preheat the oven to 350 degrees

Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken

Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145° F

Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes

Discard the bay leaves

Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices

Ingredients