Mediterranean Chicken

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Mediterranean Chicken

4 pounds chicken thigh, boneless, skinless
peeled whole garlic cloves, to your own taste
1/4 cup dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1 cup pitted green olives
1/2 cup capers
1 cup sun-dried apricots
bay leaves
1 cup white wine
salt & pepper
1 cup brown sugar

Combine chicken, garlic cloves, oregano, red wine vinegar, olive oil, prunes, olives, capers, apricots, bay leaves and white wine. Season with salt and pepper, refrigerate and marinade overnight.

Place in a roasting pan, sprinkle with the brown sugar and bake in a preheated oven (375 F) for 60 minutes, or until the chicken is done. Serve over rice and salad, great meal.

Edmonton chef,  Brad Smoliak  runs his own personal chef service and cooking class service, catering and recipe development company, Brad Smoliak Cooks.