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Buffet Chicken Recipe

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This recipe for Buffet Chicken, by , is from Love, Family, Cooking, and Traditions!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teresa Gelinne


6 large garlic cloves crushed
Cup pitted prunes chopped
Cup pitted green Spanish olives
Cup capers
3 bay leaves
cup red wine vinegar
cup olive oil
2 Tbsp oregano
coarse salt and freshly ground pepper to taste

5 lbs chicken parts or boneless skinless chicken breasts
cup packed brown sugar
cup white wine
2 Tbsp finely chopped Italian parsley or cilantro

Combine marinade ingredients. I put them in a ziplock bag, because I find it is easier to marinate that way. {put the bag in a bowl just in case the bag leaks!} Marinade 8-10 hours. I have done this the night before but typically in the morning. It's great because you do all the work in the morning and just dump in pan at night and cook.
Arrange chicken in single layer in pan. Drizzle with marinade and sprinkle with brown sugar and white wine.
Bake at 350 degrees for 50-60 minutes or until cooked through. Baste frequently with juice. Discard leaves.
Transfer if preferred to platter and serve immediately.
This is also great leftover.

Personal Notes:
Personal Notes:
This recipe came out of the Calico Corners cookbook. My boss, Patti Woods, made it for a Christmas party and I fell in love with it. {I worked in Calico Corners for 6 years.}
I love to make this for big gatherings, because it is prepped in the morning. Basically I dump it in a pan at night and cook side dishes. Whether I make it for the family or a party, it is always a hit. I don't usually tell people what is in it till after dinner!




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