Chicken pieces marinated to perfection then slow baked and based in its own juices. Simply delicious!
|1||Package (4 pieces) Mina™ Chicken Leg Quarters|
|5||Cloves garlic, minced|
|2 tbsp||(30 mL) Dried oregano|
|Salt and pepper|
|.25 cup||(60 mL) Apple cider vinegar|
|.25 cup||(60 mL) Olive oil|
|.5 cup||(125 mL) Pitted prunes|
|.25 cup||(60 mL) Pitted green olives|
|.25 cup||(60 mL) Capers plus 1 tsp (5 mL) of liquid from jar|
|.25 cup||(60 mL) Brown sugar|
|.25 cup||(60 mL) White grape juice|
|2 tbsp||(30 mL) Chopped fresh parsley or cilantro|
PLACE chicken pieces in a large bowl; add garlic, oregano, salt, pepper, apple cider vinegar, olive oil, prunes, olives, capers, caper liquid and bay leaves. Toss to coat. Cover and refrigerate for at least one hour or up to overnight.
PREHEAT oven to 350°F (180°C).
PLACE chicken in a 9x13” (3.5L) baking dish and spoon marinade over top. Sprinkle with brown sugar and drizzle with white grape juice. Bake uncovered for 1 hour or until internal temperature reaches 185°F (85°C), basting frequently with pan juices. Using a slotted spoon, transfer chicken, prunes, capers and olives to a serving platter. Drizzle with a small amount of pan juices and sprinkle with parsley. Serve remaining pan juices separately.
Serve with rice or potatoes on the side.
Show More Comments
No Comments yet