This truly would take any typical person 15 minutes to prepare ahead, but it took me 25 due to the extensive degiblification process I undertake with all chicken wherein I remove every tiny bit of fascia, tendon, fat, 'rib meat' and that nasty little artery that runs through every chicken breast. Another bonus for those of my people who find preparing meat a deeply disturbing process is the fact that the preparation and actual consumption of this meal take place many, many hours apart.
- 4 chicken breasts, cut in half width-wise, about 2-1/2 pounds
- 1/2 cup prunes, halved
- 1/2 cup Spanish green olives, halved
- 1/4 cup red wine vinegar
- 4-6 medium garlic cloves, finely minced
- 1/4 cup olive oil
- 1Tblsp dried oregano
- 1/4 cup capers, with some brine
- 2 bay leaves
- 1/4 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup (scant) brown sugar
- Cooked rice for serving
1. Combine all but wine & sugar (and rice) and let sit to marinate at least 3 hours, but preferably 8-24 hours.
2. When ready to cook, preheat oven to 350deg, then place chicken in a single layer in a glass baking dish, then spoon all of the rest of the marinade around in in the pan.
3. Sprinkle a pinch of brown sugar on the top of each piece of chicken and pour the wine around the chicken in the pan and cook uncovered for 50-60 minutes (til chicken is cooked through), basting the chicken with the pan juices periodically.
4. Scoop chicken, prunes and olives over rice and make sure to cover with the pan sauce and capers.
Adapted from The Silver Palate Cookbook