Italian Fruit Chicken, Pollo Con Frutta Secca, is typical of the Italian habit of mixing fruits with meat. This recipe uses dried apricots and prunes that release subtle tastes during the cooking process. It is these tastes that impress both family and guests.
Ingredients
- 3 1/2 lb (1.6 kilo) Chicken, cut in pieces
- 4 Garlic cloves, finely minced
- 2 tsps Dried oregano
- 1/4 cup Olive oil (I use and recommend Extra Virgin)
- 1/4 cup Red wine vinegar
- 1 cup Pitted prunes
- 1/2 cup Dried apricots
- 2 Bay leaves
- 1/2 cup Green olives, pitted and sliced
- 2 Tbsp Capers
- 1 Tbsp Caper juice
- 1/2 cup Brown sugar (You may only wish to use ¼ cup – depends on taste)
- 3/4 cup Chardonnay or dry white wine
Instructions
In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice.
Cover and refrigerate 24 hours.
Preheat oven to 350 F (approx 180 C).
Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken.
Sprinkle with brown sugar and pour Chardonnay around chicken.
Bake 45 minutes, basting every 15-20 minutes.
With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter.
Pour several spoonfuls of pan juices over chicken.
Serve remaining pan juices in a sauce-boat.
Any dry white wine, except sparkling wine, may be substituted for Chardonnay.
This Italian chicken recipe serves 4.
Italian Fruit Chicken, Pollo Con Frutta Secca
Ingredients
- 3 1/2 lb 1.6 kilo Chicken, cut in pieces
- 4 Garlic cloves finely minced
- 2 tsps Dried oregano
- 1/4 cup Olive oil I use and recommend Extra Virgin
- 1/4 cup Red wine vinegar
- 1 cup Pitted prunes
- 1/2 cup Dried apricots
- 2 Bay leaves
- 1/2 cup Green olives pitted and sliced
- 2 Tbsp Capers
- 1 Tbsp Caper juice
- 1/2 cup Brown sugar You may only wish to use ¼ cup – depends on taste
- 3/4 cup Chardonnay or dry white wine
Instructions
- In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice.
- Cover and refrigerate 24 hours.
- Preheat oven to 350 F (approx 180 C).
- Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken.
- Sprinkle with brown sugar and pour Chardonnay around chicken.
- Bake 45 minutes, basting every 15-20 minutes.
- With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter.
- Pour several spoonfuls of pan juices over chicken.
- Serve remaining pan juices in a sauce-boat.
- Any dry white wine, except sparkling wine, may be substituted for Chardonnay.
