Preparation:
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 350F. 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 |
