🫙 From the Spice Rack
Pollo Con Frutta Secca
-JUDI M. PHELPS (BNVX05A) 3 1/2 lb Chicken; cut in pieces 4 lg Garlic cloves; finely minced 2 ts Dried oregano 1/4 c Olive oil 1/4 c Red wine vinegar 1 c Pitted prunes 1/2 c Dried ...
maineasy
Ingredients8 items
Ingredients
- 4lg garlic cloves; finely minced
- 2ts dried oregano
- 1/4c olive oil
- 1/4c red wine vinegar
- 1c pitted prunes
- 1/2c dried apricots
- 2bay leaves
- 1/2c green olives; pitted/sliced
Directions
- 1
PHELPS (BNVX05A) 3 1/2 lb Chicken
- 2
cut in pieces 4 lg Garlic cloves
- 3
finely minced 2 ts Dried oregano 1/4 c Olive oil 1/4 c Red wine vinegar 1 c Pitted prunes 1/2 c Dried apricots 2 Bay leaves 1/2 c Green oliv
- 4
pitted/sliced 2 tb Capers 1 tb Caper juice 1/2 c Brown sugar * 3/4 c Chardonnay or dry white wine In a large bowl, combine chicken, garlic,
- 5
Cover and refrigerate 24 hours
- 6
Preheat oven to 350 degrees
- 7
Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken
- 8
Sprinkle with brown sugar and pour Chardonnay around chicken