Central Coast Home & Lifestyle Winter 2021

CHICKEN WITH PRUNES, CAPERS AND OLIVES tasty and easy ...Serves 6 INGREDIENTS: 8 chicken pieces, skin on 1 / 2 cup Extra Virgin olive oil 1 / 2 cup red wine vinegar 1 1 / 2 cups large pitted prunes 1 cup large green olives, pitted 1 / 2 cup capers, including the juices 6 bay leaves 1 1 / 2 heads of garlic, cloves separated, peeled, and minced 1 / 4 cup dried oregano Salt and freshly ground black pepper 1 / 2 cup light brown sugar, lightly packed 1 cup dry white wine, such as Pinot Grigio METHOD: 1. Combine the olive oil, red wine vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 1 teaspoons salt, and 2 teaspoons pepper in a large bowl. 2. Add the chicken to the marinade ensuring the chicken is fully covered with the ingredients. Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces. 3. Preheat the oven to 180 degrees. 4. Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, salt, pepper, and pour the wine around (not over!) the chicken. Roast for approx 55 mins. Remove the pan from the oven, cover tightly with aluminium foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

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22 Home & Lifestyle Magazine | Winter 2021