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Sicilian Chicken

Bold flavors are a hallmark of Sicilian cuisine - and this recipe is no exception, combining garlic, olives, capers, and dried plums (prunes) to memorable effect. Note that the marinade requires at least 8 hours of refrigeration to allow the flavors to develop, so make the marinade a day in advance or plan accordingly.

6 Servings


½ cup

red wine vinegar

½ cup

olive oil

12 clove

fresh garlic (peeled and pureed)

2 Tbsp

dried oregano

½ cup

capers with 1 tablespoon of caper juice

1 cup

Earthbound Farm Organic Dried Plums (halved)

½ cup

Kalamata olives (pitted)


bay leaves

2 tsp

Kosher salt

½ tsp

freshly ground pepper


whole roasting chicken (cut into pieces, or enough parts to serve 6)

1 cup

light brown sugar

1 cup

dry white wine

¼ cup

minced fresh parsley


For the marinade, place the vinegar, oil, garlic, oregano, capers, dried plums, olives, and bay leaves in a bowl and whisk to blend. Cover the bowl with plastic wrap and refrigerate the mixture for at least 8 hours, or up to 1 day.

Position a rack in the lower third of the oven, and preheat to 350 degrees F.

Arrange the chicken pieces in a large, shallow roasting pan (use 2 pans if necessary). Pour the marinade over the chicken. Sprinkle the chicken pieces with the brown sugar, and then pour the wine around the sides of the pan (not on top of the chicken).

Transfer the pan to the preheated oven and roast until the chicken is cooked. Cooking times will vary, depending on the cuts of meat used. To avoid overcooking the breast meat, remove these pieces after 50 minutes, and continue cooking the thighs until the juices run clean when the meat is pricked with a skewer or fork. The USDA recommends cooking chicken until it registers 180 degrees F on a meat thermometer.


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