An easy and flavorful dish. Very difficult to go wrong. Make sure you get caperberries, once I tried to substitute with capers, but it did not work. Small capers almost disappeared in this dish.
Ingredients:8 ea chicken thighs (bone in, skin on)
24 ea dried apricots
12 ea garlic cloves medium, peeled and lightly crushed
24 ea Sicilian olives
24 ea pickled caperberry (store bought)
2 strips of orange zest (use your vegetable peeler)
1 heaped tablespoon dried oregano (you can use leaves from 1/2 bunch of fresh oregano instead of dry)
8 sprigs of thyme
2 bay leaves
1 teaspoon salt
1/3 cup olive oil
1/2 cup sherry vinegar
1/4 teaspoon black pepper
1 cup white wine
1 tablespoon brown sugar
Method:
1. In a ziplock bag mix together all ingredients, except wine and brown sugar. Make sure that all ingredients mixed well. I would use double ziplock bag, to be safe. Marinate for 12-24 hours in a refrigerator. From time to time flip the bag over, for better marination.
2. Preheat oven for 375F.
3. Place the chicken in a large baking dish skin side up. Spread all other ingredients around (apricots, olives, caperberries, garlic). Pour marinade over. Pour white wine over. Sprinkle brown sugar on top of the chicken very lightly.
4. Bake for 1 hour. Serve hot.
Notes:
1. If you prefer boneless and skinless thighs, then go for it. I like chicken skin and also it doesn't make sense for me to pay extra for boneless and skinless thighs.
2. In case you want more color on the skin, then finish under the broiler. Just keep an eye on it and move olives, apricot, etc to the sides.
No comments:
Post a Comment