Prune and Olive Chicken You Have To Try

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Prune and Olive Chicken

"A taste of the Mediterranean in one delicious baked fowl dish. This is a traditional Chicken Mirabella recipe."

Ingredients :

3 cloves garlic, minced
1/3 cup pitted prunes, halved
eight small inexperienced olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons purple wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to flavor
1 (three pound) complete chook, skin removed and cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped sparkling parsley, for garnish

Instructions :

Prep : 15M	Cook : 6M	Ready in : 9H15M

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix properly. Spread aggregate in the bottom of a 10x15 inch baking dish. Add the hen pieces, stir and turn to coat. Cover and refrigerate overnight.
When geared up to put together, preheat oven to 350 tiers F (one hundred seventy five levels C). Remove dish from fridge. Sprinkle brown sugar on pinnacle and pour white wine all around hen.
Bake in preheated oven for 1 hour, spooning juices over chicken several instances as it is baking. Serve on a platter, pouring juices over the top, and garnish with sparkling parsley.

Notes :

Try the usage of a Reynolds® slow cooker liner for your sluggish cooker for simpler cleanup.

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