Chicken Venezia

Serves 10 to 12

Gourmet (South Africa) - - COOKING SCHOOL -

4kgs chicken pieces

1 head gar­lic, peeled

and finely grated

1/4 cup dry oregano salt and freshly ground black

pep­per to taste

1/2 cup red-wine vine­gar

1/2 cup olive oil

1 cup pit­ted prunes

1 cup pit­ted green olives 1 cup ca­pers with a bit

of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup pars­ley, finely

chopped, to gar­nish

1. In a large bowl com­bine the chicken, gar­lic, oregano, salt and pep­per, vine­gar, olive oil, prunes, olives, ca­pers and juice, and bay leaves and leave to mari­nade in the fridge overnight. 2. Pre­heat oven to 180°C and place the chicken in a bak­ing dish (or two), spoon over the mari­nade, sprin­kle with brown sugar and pour over the wine. Bake for 1 hour, bast­ing fre­quently. When you have checked that the chicken is cooked, trans­fer to a serv­ing plat­ter and serve at room tem­per­a­ture.

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