Thursday, September 29, 2016

MEDITERRANEAN CHICKEN WITH PRUNES, APRICOTS, & OLIVES

The Mediterranean diet is a heart-healthy eating plan that your whole family will enjoy. Serve the chicken with wild rice or roasted sweet potatoes and a green salad. This is a perfect autumn dinner.


4 bone-in chicken breasts, cut in half
4 small chicken legs with thighs
½ cup (125 ml) balsamic vinegar
1 whole lemon, cut into 8 wedges
4 cloves garlic, minced
1 T (15 ml) minced fresh rosemary
2 t (10 ml) fresh or freeze-dried oregano
2 t (10 ml) fresh or freeze-dried basil
½ t (2 ml) red pepper flakes
Sea salt and freshly ground black pepper
¼ cup (60 ml) extra-light olive oil
1 cup (250 ml) dry white wine

½ cup (125 ml) pitted Sicilian olives or stuffed Manzanilla olives
½ cup (125 ml) Italian black olives, pitted
¼ cup (60 ml) capers, drained
2 medium onions, cut into small wedges
1 cup (250 ml) dried apricots
1 cup (250 ml) dried plums (prunes)
Lemon slices, for garnish

Preheat oven to 375 F (190 C) degrees.

Place the chicken in a large heavy baking pan. Do not crowd the chicken.
Brush the chicken with balsamic vinegar.

Squeeze the juice from 3 lemon wedges over the chicken.
Tuck in the rest of the wedges around the chicken.

Place the garlic, salt, pepper, rosemary, oregano, basil, and red pepper flakes in a small
bowl. Mix together and evenly sprinkle over the chicken.

Drizzle the chicken with olive oil, pour wine around chicken, and bake for 40 minutes.
After 40 minutes, remove from oven and reduce oven temperature to 350 F (180 C) degrees.
Sprinkle the olives, capers, onions, apricots, and prunes around the chicken.
Baste with pan juices and continue to bake for another 30 minutes, until chicken is a deep golden brown.

Transfer all of the ingredients to a warm baking pan or dish to take to the table.
Pour the pan juices over and tuck in a few lemon slices.

Serves 6


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