Summer Harvest Chicken

Name: Summer Harvest Chicken
Ingredients: 2 -2 12 lbs boneless skinless chicken breasts or 2 -2 12 lbs boneless skinless chicken thighs; 4 cloves garlic, minced; 3 ounces spanish green olives; 7 ounces dried apricots; 1 cup dried plum (prunes); 4 tablespoons capers, with a little juice; 12 cup white wine vinegar; 12 cup olive oil; 3 bay leaves; 1 tablespoon dried oregano; 1 cup dry white wine; 1 cup brown sugar; salt and pepper; 12 cup finely chopped parsley

14 ingredients

7 steps

Ingredients

2 -2 12 lbs boneless skinless chicken breasts or 2 -2 12 lbs boneless skinless chicken thighs
4 cloves garlic, minced
3 ounces spanish green olives
7 ounces dried apricots
1 cup dried plum (prunes)
4 tablespoons capers, with a little juice
12 cup white wine vinegar
12 cup olive oil
3 bay leaves
1 tablespoon dried oregano
1 cup dry white wine
1 cup brown sugar
salt and pepper
12 cup finely chopped parsley

Directions

1

Place chicken in large bowl with garlic, olives, apricots, dried plums, capers, vinegar, oil, bay leaves, and oregano.
2

Cover; chill overnight, stirring once.
3

Arrange chicken in glass baking pan (use 2, if necessary); spoon marinade over top.
4

Pour wine over top; sprinkle with sugar, salt and pepper.
5

Bake, at 400 degrees for 30 to 35 minutes until done.
6

Using slotted spoon transfer chicken, apricots, prunes, and olives to serving platter.
7

Spoon several tablespoons of sauce over top; sprinkle with parsley.