This recipe is modified slightly from the Silver Palate Cookbook and one of my favorite to feed a crowd. You can multiply and prepare ahead. Delicious on wild rice, mashed potatoes and even cold with a green salad. There is always at least one request for this recipe. I owe my discovery to Jan Eldridge and Nate Flessness on a wonderful sailing trip to the Apostle Islands a decade ago. Along with the delicious meal, forever etched in my memory are our children playing tag with the waves on Stockton Island.
8-12 boned chicken breasts
1 head (lots!) of pealed garlic
1/4 c dried oregano
Salt and pepper
1/2 c red wine vinegar
1/2 c olive oil
3/4 c dried prunes
3/4 c dried apricots
3/4 c green olives
1/2 c capers with juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped Italian parsley
Combine all but brown sugar, wine and parsley in large bowl and refrigerate overnight. Preheat oven to 350. Arrange chicken in single layer and pour marinade over, then sprinkle brown sugar and wine over top. Bake 50-60 minutes. Transfer to serving dish and garnish with parsley.
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2 comments:
YUM, thanks, and since I'm waiting on dinner right now do you have a good recipe for salmon filets? As I told you, yours is a Go To place for great recipes....... k
You are a brave soul - it seems everyone emails instead of using the blog - it is fun to "see" you. Hmmm - to me nothing beats grilled salmon with lemon, we like it with pesto pasta or garlic mashed potatoes. And Kay help, I need a knitted button hole coach!
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