1-1/2 cups pitted prunes
1 cup balsamic vinaigrette dressing
¾ cup stuffed green olives, sliced
6 cloves garlic, minced
1 tsp. dried oregano leaves
3 bay leaves
8 chicken thighs (3 lb.)
½ cup dry white wine
½ cup packed brown sugar
¼ cup chopped fresh cilantro
Combine prunes, dressing, olives, garlic oregano and bay ; pour over chicken in baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally. Heat oven to 350ºF. Drizzle wine over chicken; sprinkle with sugar. Bake 1 hour or until chicken is done (165ºF). Discard bay leaves. Drizzle sauce over chicken; top with cilantro.
What is your favorite chicken recipe?