Mediterranean Chicken

Isn't it great to have a gourmet friend?  Mine is Wendy, a wonderful wife and cook, who now lives in Texas.  We became friends years ago when we both lived in Eagle River, Wisconsin.  She used to throw the Christmas party of the year...a festive lunch shindig featuring two or three handcrafted soups, along with endless platters of all kinds of appetizers and goodies.  Besides that, I've enjoyed many memorable meals at her table.  Too bad Texas is so far away!

Wendy has passed several noteworthy recipes my way, many of which have found permanent spots in my repertoire.  Most definitely, she has influenced my cooking style for the better.

My version of Mediterranean Chicken came from her.  It may come across as pretty gourmet, but do not be intimidated.  I'm sure I was at first, too.  I still don't even know for sure what capers are!  But now I keep them on hand, along with all the other ingredients, so I can produce Mediterranean Chicken at the drop of a hat, or with a day's notice about company coming to dinner.  Even if you don't like olives, capers, and/or dried fruit, you should consider trying this out because the flavor they impart is nearly indescribable.  Those extras can be scraped aside when you serve it to a picky eater.  Fact: my eight-year-old Kiddo requested this dish for her recent birthday supper, along with couscous.  We are definitely on the right track with raising her!
 
Mediterranean Chicken is perfect when you just can't face another night of boring chicken.   And it is one of those ideal "freeze ahead" recipes that you can easily fix.  The marinade is quite generous and can be spread among several smaller baking dishes, because the chicken skin will also produce juices to keep the meat moist.  So when you find a great sale on chicken, instead making one 13"x9" pan as listed, make three smaller pans of chicken.  Cook one tonight, and freeze the other two for later.

Mediterranean Chicken

 an original rendition by Kelly Jo Vanderstelt

1.  Place in a 13"x9" pan:

• Several pieces of chicken, skin on, amount based on your family's needs  (I prefer to use legs/thighs for this)
• 1/2 Cup dried Apricots, chopped up
• 1/2 Cup dried Prunes, chopped up
• 1/2 Cup Green Olives, with a little splash of juice
  
• 2 to 4 Cloves of Garlic
• 1/2 Jar of Capers, with a little splash of its juice
• 4 Bay Leaves
• 1/4 Cup dried Oregano

2.  Whisk marinade together in a bowl:

• 1 Cup of Red Wine Vinegar
• 1/2 Cup of Olive Oil
• 3/4 Cup of Brown Sugar
• 1 Tsp. Sea Salt
• 1/2 Tsp. Pepper

3.  Pour the marinade over chicken and refrigerate overnight.

4.  Bake covered with foil for 1 1/2 hours at 350 degrees.  Remove foil near the end of baking, if desired, for a darker, more roasted finish.


Optional:  If you choose to use boneless, skinless chicken breast instead, then be sure to coat well with the marinade and adjust baking time down to 1 hour.


This blog is linked to Tempt My Tummy Tuesday.