Prune and Olive Chicken Best Family Recipes

Cook and World

Thursday, September 19, 2019

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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