Chicken Mirabella Recipe
Ingredients
| Prunes | 1/2 Cup (16 tbs), halved | |
| 1/4 cup pimento-stuffed green olives, halved | ||
| Wine vinegar | 6 Tablespoon | |
| Sodium chicken broth | 6 Tablespoon | |
| Dried oregano | 2 Tablespoon | |
| Capers | 2 Tablespoon, drained, rinsed | |
| Garlic | 1 Tablespoon, minced | |
| Bay leaves | 3 | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 4 bone-in skinless chicken breast halves (about 8 ounces each) | ||
| 1/2 cup packed light brown sugar | ||
| 1/2 cup dry white wine or vermouth | ||
| 1/4 cup chopped fresh Italian parsley | ||
Directions
In a 13" X 9" baking dish, stir together the prunes, olives, vinegar, broth, oregano, capers, garlic, bay leaves, salt, and pepper.
Add the chicken in a single layer and turn to coat.
Cover and refrigerate for at least 4 hours or up to 12 hours; turn at least once while marinating.
Preheat the oven to 350°F.
Sprinkle the chicken with the brown sugar and pour the wine or vermouth around the chicken.
Spoon some of the marinade on top.
Bake, basting occasionally with the pan juices, for 50 to 60 minutes, or until no longer pink in the center when tested with a sharp knife.
Sprinkle with the parsley.
Add the chicken in a single layer and turn to coat.
Cover and refrigerate for at least 4 hours or up to 12 hours; turn at least once while marinating.
Preheat the oven to 350°F.
Sprinkle the chicken with the brown sugar and pour the wine or vermouth around the chicken.
Spoon some of the marinade on top.
Bake, basting occasionally with the pan juices, for 50 to 60 minutes, or until no longer pink in the center when tested with a sharp knife.
Sprinkle with the parsley.
Chef
