"After dinner sit a while, and after supper walk a mile."--English Saying

Chanukah chicken Recipe

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This recipe for Chanukah chicken, by , is from Farragut Elementary - Class of 2021 - Cookbook, 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!

Contributor:  
Contributor:  
Tess Goldman - Grade 5

Category:
Category:

Ingredients:  
Ingredients:  
12 bone-in/skin-on chicken pieces (thighs, legs, breasts)
1 head of garlic, peeled and finely pureed
cup dried oregano
coarse salt and freshly ground pepper to taste
cup red wine vinegar
1 cup pitted prunes
cup pitted Spanish green olives
cup capers and a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
cup parsley, chopped

Directions:
Directions:
In a large bowl mix the garlic, oregano, pepper and coarse salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Add the chicken, mix and marinate overnight. The next day...Preheat over to 350. Arrange chicken in a single layer in one or two large shallow baking dishes and spoon marinade over it evenly. Sprinkle brown sugar on the chicken pieces and pour the white wine around them. Bake for 1 hour. Make sure chicken is cooked through (juices should be clear). Sprinkle with parsley!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The ingredients are weird but they work! Thank you, Silver Palate cookbook, for our holiday dish!

 

 

 

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