This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 1/2 c. olive oil
- 1/2 c. red wine vinegar
- 7 ounce jar of manzanilla olives (green with pimentos), drained
- 3 ounce jar of capers with half the juice
- 6 bay leaves
- 1 head of garlic, peeled and cloves left whole
- 1 T. dried oregano
- ½ t. Salt
- ½ t. pepper
- 1 whole chicken cut into pieces
- 1 c. wine (is used the same as I was serving)
- ½ c. brown sugar
Directions:
Step 1: Place all the ingredients except the sugar in a large plastic bag and mix together well. Marinate overnight or at least 6 hours.
Step 2: Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a large (10” X 14”) baking pan. Pour all the marinade ingredients over the chicken and bake for 1 hour (basting every 15 minutes) or until the thickest part of the largest piece of chicken temps at 165 degrees.
Step 3: Remove the chicken pieces to a serving platter. Strain the juices and place all the solids with the chicken and tent the platter with aluminum foil. Remove the bay leaves and discard. Place the juices in a saucepan and add the sugar. Bring to a boil and reduce the heat to medium. Simmer until the sauce reduces by half and serve over the chicken.
Serves 6