Return to Main Recipes Page/Return to Home Page
2 chickens, 8 pieces cut-up
For the marinade:
For baking:
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
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
1 cup sweet white wine
1/2 cup fresh parsley or cilantro, chopped