Chicken With Prunes, Olives And Capers

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 5 chicken legs with thigh (separated)
• 1/2 cup dried prune, halved (4 oz)
• 1 cup green olives (or more to taste)
• 1/4 cup dry wine
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano
• 2 tablespoons capers (with juice)
• 2 tablespoons fresh minced garlic
• 1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
• salt
• 2 bay leaves
• 1/2 cup brown sugar, packed
• 1 -2 tablespoon chopped fresh basil (to garnish)

Recipe

• 1 combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
• 2 cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
• 3 if marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
• 4 in a casserole dish, arrange the chicken in a single layer.
• 5 pour the marinade over the chicken.
• 6 sprinkle the brown sugar evenly over the chicken.
• 7 bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
• 8 remove the chicken to a large platter, and top with remaining pan juices.
• 9 remove the bay leaves before sprinkling the chopped basil over the chicken.
• 10 serve immediately.