This chicken is marinated overnight in a spicy vinaigrette with olives and raisins and then cooked in its marinade with the addition of wine and brown sugar. It is by far one of the best baked chicken recipes I have ever tasted! The original recipe was saved from a 1984 magazine by a family member and I have since then made some adjustments.
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced pitted green olives
- 3 pounds chicken parts
- 2 Tbsp brown sugar
- 1/2 cup dry white wine
In a medium bowl combine the olive oil, vinegar, basil, salt, garlic powder, pepper, bay leaves, raisins and olives. Remove the skin of the chicken and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.
Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.
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