1 head garlic, peeled, finely chopped
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| The Cook, The Wine Steward, and Family! |
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup spanish green olives, pitted
1/2 cup capers, drained
6 bay leaves
6 chicken breasts, skinned but left on
bone
3/4 cup brown sugar
1 cup, dry white wine
Preparation
Mix first 8 ingredients in large bowl. Add chicken breasts and cover tightly. Marinate at least 4 hours (overnight is also just fine). Place marinated chicken breasts in singe layer in baking pan, cover with marinade. Sprinkle with 3/4 cup brown sugar. Pour one cup white wine over all.
Bake at 350 degrees for 50-60 minutes. While baking, spoon marinade over chicken for juicier results.
Serves 5-6
Notes from Liz
Melissa shared this recipe with me with the following comment: "Who woulda thought YOU'd ever need a recipe from ME??? When I first had this dish (cooked by Melissa) she served it with a Merlot (her husband Dave is the wine steward). Merlot is the perfect wine for this dish. It has become a favorite in my kitchen. Thanks Melissa!
