Caramelized Chicken
I didn’t include “with green olives and prunes” in the title because I didn’t want to turn anyone off before I have a chance to win you over with this one. Trust me, you’ll have to marinate the chicken overnight, so at least a little planning is involved, but the recipe is easy and highly flavorful with its sweet and briny Mediterranean accents.
The recipe I have will feed 10-12 so adjust accordingly.
8 legs chicken (thigh and drumstick, or 6 1/2 pounds total), cut in two at the joint
3/4 cup green olives
10 oz pitted prunes, roughly chopped
3 cloves garlic, crushed
4 bay leaves
1/3 cup extra virgin olive oil
1/3 cup sherry vinegar
3 rounded tablespoons dried oregano
Fine sea salt
Freshly ground pepper
2 tablespoons brown sugar
1/2 cup dry white wine
The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted)
1/3 cup sliced almonds, toasted
Start the recipe the night before. In a large salad bowl, combine the chicken, olives, prunes, garlic, and bay leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season generously with salt and pepper.
Pour over the chicken, and combine until the marinade coats the chicken thoroughly; it works better for the recipe as well as the soul of the cook if you use your hands. Cover with plastic wrap and refrigerate overnight.
Remove from the refrigerator an hour before baking. Preheat the oven to 350°F. Place the chicken in a baking dish large enough to accommodate it in a single layer (I have to use two).
Pour the remaining marinade (and any remaining solids) over the chicken, sprinkle with the sugar, and add the white wine. Place in the oven and bake for 1 to 1 1/2 hour, basting and flipping the thighs every 20 minutes or so, until the juices run clear, the meat is caramelized, and your guests say that really, that chicken smell is torture.
Sprinkle with cilantro or parsley and almonds, and serve.
Enjoy!
This is a killer recipe. Sunday dinner this weekend.
Mike, I’ve been meaning to tell you that I made this for dinner last Saturday and it was all that I thought it would be. The family loved it and there’s sure to be a command performance in the near future.
My wife is making it this weekend when we have some curling buddies over for dinner. She’s decided to substitute figs and dates for the prunes. While I absolutely do not like to think you can improve on a classic I’ll let you know how it turns out.
Glad you’s liked it.