Prune and olive chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Garlic, 3 clove (remove) * Prunes, dried, .33 cup, pitted (remove) * Olive Oil, 2 tbsp (remove) * *Balsamic Vinegar, 2 tbsp (remove) * Bay Leaf, 1 tsp, crumbled (remove) * Oregano, ground, 1 tbsp (remove) * Chicken Drumstick, 4 drumstick, bone and skin removed (remove) * Chicken Thigh, 4 thigh, bone and skin removed (remove) * Brown Sugar, .25 cup, packed (remove) * Apple juice, unsweetened, .25 cup (remove) * Parsley, dried, 1 tbsp (remove) * Salt, 1 tsp (remove) * Pepper, black, .6 tsp (remove) * Green Olives, .66 grams (remove)
1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
2. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user HANANKE.
2. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user HANANKE.
Nutritional Info Amount Per Serving
- Calories: 331.1
- Total Fat: 12.2 g
- Cholesterol: 108.2 mg
- Sodium: 730.1 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.8 g
- Protein: 27.8 g
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