~ A FAVORITE 'COMPANY FARE' AUTUMN DINNER ~
( enjoyed for over 20 years ~ adapted from "The Silver Palate Cookbook)
12 plump boneless, skinless chicken breasts
1 peeled and finely minced head of garlic
1/4 cup dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
2 cups pitted prunes
1/2 heaping cup pitted Spanish green olives
1/2 cup capers
6 bay leaves
coarse salt and freshly ground black pepper
1 heaping cup brown sugar
1 cup white wine
1/4 cup finely chopped Italian parsley
Combine garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves and salt and pepper to taste. Pour over chicken and refrigerate overnight.Preheat oven to 350 degrees. Arrange chicken in single layer within large baking dish. Pour marinade evenly over. Sprinkle with brown sugar. Pour wine around. Bake 30 - 40 minutes.
Cool slightly before arranging chicken, prunes, olives, and capers on serving platter. Drizzle with pan juices and sprinkle with parsley.
Serve with crisp salad and Buttery Lemon~Parsley Rice.
BUTTERY LEMON~PARSLEY RICE
( 12 servings)
8 cups chicken broth
4 cups Basmati long-grain rice
1 tsp. salt
2 sticks unsalted butter
juice and grated zest of 2 lemons
3 cups finely chopped Italian parsley
Bring stock to boil in heavy pan. Add rice, salt, butter and lemon juice. Cook, undisturbed, according to directions for allotted time. Uncover pan. Add additional butter, lemon zest and parsley. Cover and let rest 5 minutes. Fluff and serve.