Chicken With Olives, Prunes And Capers

Ingredients

• 12 chicken breasts and thighs, trimmed of fat and skin
• 2 cups pitted prunes (or dried apricots or dried pears)
• 1 ¼ cups white wine
• ¾ cup dark brown sugar
• ¾ cup olive oil
• ¾ cup red-wine vinegar
• ¾ cup green olives, pitted
• ¾ cup capers
• 4 tablespoons oregano
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
• ½ teaspoon crushed red pepper
• 6 medium-size bay leaves
• 1 small garlic head, minced
• 3 tablespoons chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    577 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 37 grams protein; 111 milligrams cholesterol; 627 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve to fourteen servings

Preparation

1. In two or three baking pans, arrange the chicken pieces in one layer.
2. Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
3. Preheat the oven to 350 degrees.
4. Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
5. To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.