Nexus Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs (6 kg) chicken pieces (can be with or without bones)
Combine marinade:
1 cup pitted prunes, quartered
1 cup pitted green olives, sliced
1/2 cup sun-dried tomatoes, sliced
1 tbsp dry oregano
2 tbsp capers (optional)
6 cloves garlic minced
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1/2 tsp salt & pepper
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Directions: |
Directions:Layer chicken in single layer in shallow baking dish or put into large Ziploc bags. Pour marinade over chicken and mix so chicken is coated with marinade. Cover and refrigerate overnight (or freeze if making several batches).
The next day:
1/2 cup brown sugar (or less)
1 cup white wine (or more)
Sprinkle chicken with brown sugar and pour white wine around edges of dish.
Bake uncovered at 350F, basting frequently until done (50-60 minutes for boned; less for boneless)
Remove to platter.
Skim fat from sauce. Pour sauce around chicken or serve separately.
Serve with pasta or potatoes.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: This recipe was named after our Toronto neighbour's architecture firm (Nexus) -- the partners and their spouses made this regularly for large group events. It's an easy dish to make for a party. You can reduce the recipe for a smaller portion size ... or divide it into a few batches and freeze (and cook when needed). I like the stuff in the marinade almost more than the chicken, so often increase the proportions of prunes/olives/sun-dried tomatoes. This dish actually tastes better as a leftover the following day(s).
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