“Food on the Hill” by Sue York
This Week’s Recipe:
Greek Style Chicken
Photo by Sue York/ladailypost.comIngredients…
2 pounds chicken- breast and thighs, skinned
1 small can black olives, drained
1 head of garlic, crush with side of knife
1 tablespoon dried oregano
salt and pepper
capers, do not drain
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup pitted dried prunes, quartered
3/4 cup Spanish olives with juice
4-6 bay leaves
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1/2 cup brown sugar
1/2 cup white wine
Directions…
Photo by Sue York/ladailypost.com
Photo by Sue York/ladailypost.com
Photo by Sue York/ladailypost.comChicken:
Mix first section of ingredients together and marinate 8-12 hours in refrigerator. I find it easy to put it in a plastic bag and take out all of the air. I move the bag around about every 3 hours, just to circulate the marinate.
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Before baking, spread chicken mix on baking pans. Sprinkle brown sugar over mix. Sprinkle white wine over mixture. Bake at 350 degrees for 50-60 minutes. Baste during cooking.
Leftovers make a great addition to spaghetti sauce.
Photo by Sue York/ladailypost.com
