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.

This Italian chicken recipe serves 4.