Civet De Poulet

Name: Civet De Poulet
Ingredients: 2 lb. boneless chicken breasts; 8 cloves garlic, mashed; 1 Tbsp. oregano; salt and pepper to taste; 1/2 c. red wine vinegar; 1/2 c. olive oil; 1 c. pitted prunes; 1/2 c. capers; 6 bay leaves; 1 c. brown sugar; 1 c. white wine; 1/4 c. minced parsley; 1/2 c. Spanish olives, halved

13 ingredients

8 steps

Ingredients

2 lb. boneless chicken breasts
8 cloves garlic, mashed
1 Tbsp. oregano
salt and pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. capers
6 bay leaves
1 c. brown sugar
1 c. white wine
1/4 c. minced parsley
1/2 c. Spanish olives, halved

Directions

1

Trim chicken; cut into bite size pieces.
2

Marinate 8 hours in a mixture of the garlic, oregano, salt, pepper, vinegar, oil, prunes, olives, capers and bay leaves.
3

Pour into roasting pan in a single layer.
4

Combine sugar with wine.
5

Pour over chicken mixture.
6

Bake in a 425° oven for 10 minutes.
7

Do not overcook. Add parsley.
8

Serves 4 to 6.