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Pollo con frutta secca
Artist: _ Yield: 4
Categories: Alcoholic, Italian, Poultry, Western European, Wines Rating: 0
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Ingredients:
3 1/2 lbsChicken, cut in pieces
4 largeGarlic cloves, finely minced
2 tspDried oregano
1/4 cupOlive oil
1/4 cupRed wine vinegar
1 cupPitted prunes
1/2 cupDried apricots
2 Bay leaves
1/2 cupGreen olives, pitted/sliced
2 tbspCapers
1 tbspCaper juice
1/2 cupBrown sugar *
3/4 cupChardonnay or dry white wine
Procedures:
1In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice.
2Cover and refrigerate 24 hours.
3Preheat oven to 350 degrees.
4Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken.
5Sprinkle with brown sugar and pour chardonnay around chicken.
6Bake 45 minutes, basting every 15-20 minutes.
7With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter.
8Pour several spoonfuls of pan juices over chicken.
9Serve remaining pan juices in a sauce boat.
10Any dry white wine may be substituted for chardonnay.
11*use ?cup brown sugar to start off with, i think ?cup brown sugar may be a bit too much.