Prune and olive chicken

Prune and olive chicken
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Prune and olive chicken calories by ingredient


Introduction

"A taste of the Mediterranean in one delicious baked chicken dish. Note: This is a classic Chicken Mirabella recipe."
source: allrecipes "A taste of the Mediterranean in one delicious baked chicken dish. Note: This is a classic Chicken Mirabella recipe."
source: allrecipes
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)

Directions

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.