Based on a recipe from the classic Silver Palate Cookbook, this is one of my favorite go-to dishes. Kids love it, finicky eaters love it, it smells incredible while cooking AND any leftovers make the best chicken salad. It's a win-win-win.
We paired it with the best side evah.
4 chicken breasts (I think the original recipe called for a chicken, cut into pieces and parts)
1/2 head of garlic, peeled and finely chopped
2 Tbsp Italian seasoning
Coarse salt and freshly ground pepper to taste
1/4 cup red wine or balsamic vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice*
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine or chicken stock
2 Tbsp fresh Italian parsley finely chopped
* Jeffrey takes issue with capers and he kindly asked me to leave them out, which I did. I don't think I could tell they were missing.
Combine garlic, Italian seasoning, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers, and bay leaves. Put the chicken in a zip-top bag and add marinade. Seal tight and refrigerate for several hours or overnight.
Preheat oven to 350°F.
Lightly grease a casserole dish and arrange chicken in a single layer. Spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine or chicken stock around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
Serve with some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
(Recipe doubles easily.)