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Chicken, Odessa Olive (M, KLP, TNT)
Source: Empire Kosher Calendar
Serves: 8

2 chickens, 8 pieces cut-up

For the marinade:
8 large cloves of garlic, minced
3 tbsp. dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
Juice of 1 lime
1 cup prunes, pitted
1/2 cup green olives, chopped
4 bay leaves

For baking:
1 cup sweet white wine
1/2 cup fresh parsley or cilantro, chopped

Mix the marinade ingredients in a small bowl.

Place chicken in a non-reactive bowl or zip-lock bag and add marinade. Refrigerate overnight, covered.

Preheat oven to 350°F.

Place the chicken in a single layer, skin side up, in a shallow roasting pan. Pour marinade on top and pour the wine around the chicken. Bake for 1 hour and baste from time to time.

Sprinkle with parsley or cilantro before serving. Pass pan juices separately. Freezes and reheats well.

Posted by Rita Busman

Nutritional Info Per Serving: N/A