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Odessa Olive Chicken




Source of Recipe


Temple David


List of Ingredients




3-1/2 lbs. cut up chicken (10-14 pieces)

For marinade:

8 large cloves of garlic, minced

3 tbs. dried oregano

1/2 cup red wine vinegar

1/2 cup olive oil

1 tsp lime juice

1 cup prunes

1/2 cup green olives, chopped

4 bay leaves

For baking:

1 cup white wine (Sauterne or something fairly sweet)

1/2 cup fresh parsley or cilantro, chopped


Recipe



) Mix ingredients for the marinade. Place chicken in a non-reactive bowl (a large zip-lock bag works even better) and add the marinade. Refrigerate overnight.

2) Preheat oven to 350F. Place the chicken in a single layer, skin side up, in a shallow roasting pan. Pour marinade on top and pour the wine around it. Bake about 1 hour, basting from time to time. Sprinkle with parsley or cilantro before serving. Pass pan juices separately.

Freezes and reheats well.