This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
In addition to the Emeril’s brisket I served for Passover, I also served this chicken dish for those at the dinner who only eat white meat.  This is a very traditional Mediterranean dish.  I did a fair bit of research to find this recipe.  What I did this year that I had not necessarily done before is that I Googled and kept looking at different recipes until I found one that I thought would be a winner.
This dish has really unique flavors.  It combines prunes, olives, capers and their juices.  Then, the chicken sits in the braising liquid for a long while.  You get the sweetness of the prunes, the saltiness of the capers and the brininess of the olives.  The longer this sits, the better.
Ingredients:
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Directions:
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerate for at leat a few hours and overnight if you plan ahead. Â Preheat oven to 350 degrees.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes, basting frequently with pan juices. I prepared mine a day ahead so the chicken sat in the braising liquid for an extra day. Â The day I planned to serve, I place in a 275 degree oven for 15 minutes. Â Then, I moved it to another oven set at 225 degrees for another 30 minutes.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices. Pass remaining pan juices in a sauceboat.
Â
Leave a Reply