Pollo Con Frutta Secca

Serving Size : 4
Ingredients

for prepare Pollo Con Frutta Secca

:

Amount	Measure	Ingredient - Preparation Method
3 1/2	pounds	chicken - cut in pieces
4	large	garlic cloves - finely minced
2	teaspoons	dried oregano
1/4	cup	olive oil
1/4	cup	red wine vinegar
1	cup	pitted prunes
1/2	cup	dried apricots
2		bay leaves
1/2	cup	green olives - pitted/sliced
2	tablespoons	capers
1	tablespoon	caper juice
1/2	cup	brown sugar *
3/4	cup	chardonnay or dry white wine

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

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