|Prune and Olive Chicken|
"A flavor of the Mediterranean in one delicious baked hen dish. This is a conventional Chicken Mirabella recipe."
- three cloves garlic, minced
- 1/three cup pitted prunes, halved
- 8 small green olives
- 2 tablespoons capers, with liquid
- 2 tablespoons olive oil
- 2 tablespoons crimson wine vinegar
- 2 bay leaves
- 1 tablespoon dried oregano
- salt and pepper to taste
- 1 (3 pound) whole bird, skin eliminated and cut into portions
- 1/four cup packed brown sugar
- 1/four cup dry white wine
- 1 tablespoon chopped fresh parsley, for garnish
|Prep : 15M||Cook : 6M||Ready in : 9H15M|
- In a medium bowl integrate the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix properly. Spread combination within the backside of a 10x15 inch baking dish. Add the bird pieces, stir and turn to coat. Cover and refrigerate in a single day.
- When geared up to prepare, preheat oven to 350 levels F (a hundred seventy five ranges C). Remove dish from fridge. Sprinkle brown sugar on top and pour white wine all round fowl.
- Bake in preheated oven for 1 hour, spooning juices over hen numerous instances as it is baking. Serve on a platter, pouring juices over the pinnacle, and garnish with sparkling parsley.
- Try using a Reynolds® slow cooker liner on your sluggish cooker for easier cleanup.
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