Prune and Olive Chicken Best Family Recipes
Prune and Olive Chicken

"A flavor of the Mediterranean in one delicious baked hen dish. This is a conventional Chicken Mirabella recipe."

Ingredients :

  • 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

Instructions :

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.

Notes :

  • Try using a Reynolds® slow cooker liner on your sluggish cooker for easier cleanup.

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