Olives, Sun-dried Tomatoes, Capers & a Delicious Chicken Recipe! // Mezzetta

Mezzetta is a 4 generation family-owned company 85 years in the making and is on a mission to bring a little happiness to everyday life through handed-down recipes & unforgettable flavors.
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RECIPE:
Yield: 6-8 servings
Prep Time: 30 minutes, in addition to marinating overnight
Total Time: 1 hour 30 minutes

INGREDIENTS
1 (4-5 pound) chicken, cut into 10 pieces
8 garlic cloves, smashed
½ cup extra virgin olive oil
½ cup red wine vinegar
1 cup pitted dried prunes
1 cup dried apricots
1 cup Mezzetta® Pitted Greek Kalamata Olives, drained
1 cup Mezzetta® Super Colossal Spanish Queen Olives, drained
1 (8 oz) jar Mezzetta® Sun-Ripened Dried Tomatoes, drained
½ cup Mezzetta® Non-Pareil Capers, drained
Salt and pepper, to taste
4 sprigs fresh oregano
2 sprigs fresh rosemary
1 cup dry white wine
½ cup brown sugar

INSTRUCTIONS
1. In a large bowl, combine the chicken, garlic, olive oil, red wine vinegar, garlic, prunes, apricots, oregano, rosemary, Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Super Colossal Spanish Queen Olives, Mezzetta® Sun-Ripened Dried Tomatoes, Mezzetta® Non-Pareil Capers and juice, oregano, rosemary. Refrigerate overnight.
2. Pre-heat oven to 350°F. Arrange chicken in a single layer in a 9×13 baking dish and spoon the other ingredients evenly over top. Add the white wine and sprinkle the chicken pieces with brown sugar.
3. Bake for 50 minutes to 1 hour, basting frequently with pan juices, until the internal temperature of the chicken reaches 165°F.
4. Using a slotted spoon, transfer everything to a serving platter. Add a few spoonfuls of pan juices. And serve the remaining pan juices on the side.