POULTRY‎ > ‎

TUSCAN CHICKEN

1 cup dry vermouth (don't worry you will make this often and use it up)
1 cup black or kalamata olives
1 cup dried apricots, chopped
1/2 cup drained capers
1 teaspoon grated orange rind
1/2 cup orange juice
1/4 cup white wine vinegar
3 tablespoons dried basil
2 tablespoons olive oil
6 cloves of garlic, minced (yes 6, maybe even 7)
8-12 pieces of chicken, skin removed
salt and pepper
1 cup of packed brown sugar

Using a paper towel pull the skin off the chicken pieces.

In a ziplock bag combine vermouth, olives, apricots, capers, orange rind, orange juice, garlic, vinegar, basil and olive oil. (don't add the brown sugar yet)

Add chicken into bag and seal up. Put this into a bowl or large measuring cup to keep all the good stuff inside the bag and not all over your fridge. Let it sit overnight or at least 12 hours.

Spread chicken and the marinade out in a large pan. Season with salt an pepper to taste. Sprinkle with the brown sugar. Use more than 1 cup of brown sugar if needed to make a nice even coating.

Bake in a 375 degree oven for 1 hour or until chicken is cooked through and mahogany brown.

You can see more photos at http://www.familytreesmaycontainnuts.com/2009/03/recipes-tuscan-chicken.html
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