1 1/2 lbs boneless chicken thighs
1 1/2 lbs boneless chicken breasts (cut to similar size as thighs)
1 entire head of garlic, put through garlic press
2 Tbsp dried oregano
1/2 cup red wine vinegar
1/4 cup olive oil
1 cup dried fruit -- I use a variety, such as pitted prunes, apricots, dates, plums, etc.
1/2 cup green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, dried fruits, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2. Preheat oven to 350°F.
3. Arrange chicken in a single layer in shallow baking and spoon marinade over. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 1 hour. Check at 30 minutes and consider basting.
Pairs Well With
My mother in law makes this all the time, and I have grown to love it! The flavors are awesome -- even better when reheated!