Pollo Con Frutta Secca

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken - cut in pieces
4 lbs	1816g / 64oz	Garlic cloves - finely minced (large)
2 teaspoons	10ml	Dried oregano
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Red wine vinegar
1 cup	237ml	Pitted prunes
1/2 cup	118ml	Dried apricots
2		Bay leaves
1/2 cup	118ml	Green olives - pitted/sliced
2 tablespoons	30ml	Capers
1 tablespoon	15ml	Caper juice
1/2 cup	80g / 2.8oz	Brown sugar *
3/4 cup	177ml	Chardonnay or dry white wine

Recipe 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 degrees. 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 may be substituted for Chardonnay.

Source:
*Use 1/4 cup brown sugar to start off with, I think 1/2 cup brown sugar may be a bit too much. Fine Wine in Food Cookbook

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