- serves 4 people
- preparation 20 minutes
- cooking 1 hour
- difficulty Easy level
Ingredients
- 5 chicken marylands, thigh and drumstick separated
- 125 ml (½ cup) extra virgin olive oil
- 125 ml (½ cup) red wine vinegar
- 2 tbsp brown sugar
- 200 g (1 cup) pitted prunes
- 175 g (1 cup) green olives
- 6 garlic cloves, bruised
- 45 g (¼ cup) drained capers
- 250 ml (1 cup) white wine
- 1 tsp salt
- finely shredded parsley, to serve
You will need to begin this recipe 1 day ahead.
Marinating time: overnight
Instructions
- Combine all the ingredients except the parsley in a large bowl and refrigerate overnight.
- Preheat a fan-forced oven to 180˚C. Place the chicken, skin–side up and in a single layer into a flame–proof roasting dish, then pour over the marinade. Roast for 40 minutes, then switch to an overhead grill and grill for a further 15 minutes or until the chicken is well browned and cooked through.
- Remove the chicken to a plate and place the roasting dish on the stove. Bring to a simmer and cook until the sauce is reduced and slightly thickened. Spoon the sauce over the chicken and serve scattered with the parsley.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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