Catering Chicken

This delightful dish, inspired by The Silver Palate Cookbook by Sheila Lukins and Julie Rosso, is a true crowd-pleaser, perfect for serving large gatherings and special occasions. The harmonious blend of tender chicken, savory olives, tangy capers, and sweet prunes creates a symphony of flavors that will leave everyone’s taste buds dancing with joy. The marinade infuses the chicken with rich, aromatic notes of garlic, oregano, and red wine vinegar, making it a succulent and mouth-watering treat. With the added touch of brown sugar and white wine, the dish takes on a luscious glaze that caramelizes during baking, adding a delightful depth of flavor.

INGREDIENTS:

• 2–3 chickens, cut into eight or four pieces
• 1 head of garlic, peeled and finely chopped
• ¼ cup dried oregano
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ cup red wine vinegar
• ½ cup olive oil
• 1 cup pitted prunes
• ½ cup pitted Spanish green olives (with or without pimentos)
• ½ cup capers with juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• ¼ cup Italian parsley or flat leaf parsley, finely chopped

INSTRUCTIONS:

1. In a large bowl or baking dish, combine chicken quarters, garlic, oregano, black pepper, salt to taste, red wine vinegar, olive oil, prunes, olives, capers with their juice, and bay leaves.
2. Cover the bowl or dish and refrigerate the chicken and marinade overnight, allowing the flavors to meld together.
3. Preheat your oven to 350°F (175°C) when ready to cook.
4. Arrange the marinated chicken in a single layer on one or two large baking dishes or foil roasting pans.
5. Spoon the marinade over the chicken, ensuring that the capers, olives, and prunes are well-distributed. Sprinkle the brown sugar evenly over the chicken.
6. Gently pour the white wine over the chicken to create a luscious glaze.
7. Bake the chicken for 50 minutes to 1 hour, or until it is fully cooked through and the juices run clear.
8. Every 15 minutes, use a spoon or baster to baste the chicken with the pan liquids, keeping it moist and flavorful.
9. To serve, present the chicken family-style, garnished with the prunes, capers, and a sprinkle of finely chopped parsley on top.

TIPS:

• Marinating Magic: To achieve the best taste and tenderness, don’t skimp on marinating time. Let the chicken and the marinade mingle and develop flavors by refrigerating them together overnight. This step is essential for an outstanding result.
• Choosing the Right Chicken: Opt for fresh, quality chicken pieces, whether it’s cut into eight or four pieces. If possible, free-range or organic chicken is preferable for a more ethically sourced and flavorful dish.
• Play with Pimentos: The choice of Spanish green olives with or without pimentos is up to your personal preference. Pimentos add a slight touch of sweetness and color, elevating the dish’s visual appeal.
• Prunes and Pits: When measuring the prunes, make sure they are pitted. Double-check to avoid any unpleasant surprises while enjoying this dish.
• Perfect Pairings: While this chicken dish is already delightful on its own, it pairs wonderfully with rice, couscous, or oven-roasted potatoes. These sides complement the flavors and soak up the delicious pan liquids.

Enjoy this mouth-watering chicken dish alongside your favorite sides, and savor the harmonious blend of flavors that will leave your guests delighted and impressed.