This first picture shows the majority of the marinade before the chicken and bay leaves are added. It looks horrible and the list of ingredients does nothing to grab your attention, but I promise that the taste is amazing!
Once I've mixed everything together, and washed my hands four or five times in an attempt to get the garlic smell off, I will add the chicken, bay leaves and white wine:
Let this marinade overnight if you can. I find that I never want to deal with prepping a dinner the night before so I make it all in the morning then stab the chicken with a fork lots of times to let the flavor in. Letting it sit in the fridge all day seems to work just fine! :)
Here is the recipe from epicurious with the changes that I've made to it in parenthesis:
4 chickens, 2 1/2 pounds each, quartered (I only use 2-3 boneless-skinless chicken breasts)
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives (I also add 1/2 cup of pitted kalmata olives)
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine (I add about 1 cup to the marinade and then another cup right before it goes into the oven. haha In total close to half a bottle per recipe) :)
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped (I always forget to buy the cilantro, so I never use it.)
I cook this in a covered baking dish for an hour at 350 degrees. Add the brown sugar to the top of the chicken breasts right before you put it into the oven. The online recipe says to baste it frequently but I have two young kids, so that never happens! lol I serve the chicken, (sliced very thinly) sauce, and all the other stuff over a bed of extra wide egg noodles with fresh graded Parmesan cheese on top. Next to that I always have the Greek Salad because it goes SO well together. That recipe to follow this one. Here is the final result:
