Pollo Con Frutta Secca
Yield
4 servingsPrep
15 minCook
45 minReady
24 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
chicken
cut in pieces |
|
| 4 | large |
garlic cloves
finely minced |
*
|
| 2 | teaspoons |
oregano
dried |
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | cup |
prunes
pitted |
*
|
| ½ | cup |
apricots
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| ½ | cup |
green olives
pitted, sliced |
*
|
| 2 | tablespoons |
capers
|
|
| 1 | tablespoon |
caper brine
|
*
|
| ¼ | cup |
brown sugar
up to 1/2 cup |
*
|
| ¾ | cup |
white wine
dry or chardonnay |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
chicken
cut in pieces |
|
| 4 | large |
garlic cloves
finely minced |
*
|
| 1E+1 | ml |
oregano
dried |
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
red wine vinegar
|
|
| 237 | ml |
prunes
pitted |
*
|
| 118 | ml |
apricots
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 118 | ml |
green olives
pitted, sliced |
*
|
| 3E+1 | ml |
capers
|
|
| 15 | ml |
caper brine
|
*
|
| 59 | ml |
brown sugar
up to 1/2 cup |
*
|
| 177 | ml |
white wine
dry or chardonnay |
*
|
Directions
In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice.
Cover and refrigerate 24 hours.
Preheat oven to 350℉ (180℃).
Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken.
Sprinkle with brown sugar and pour Chardonnay around chicken.
Bake 45 minutes, basting every 15 to 20 minutes.
With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter.
Pour several spoonfuls of pan juices over chicken.
Serve remaining pan juices in a sauce boat.
Any dry white wine may be substituted for Chardonnay.
