Summary

Ingredients

• 6 chicken legs
• 3 chicken breasts
• 4 tablespoon oregano, dried
• salt and pepper
• 125 ml vinegar (red wine vinegar)
• 125 ml olive oil
• 150 g prunes
• 100 g olives, reen, without seeds
• 1 small Glass capers, with liquid
• 5 bay leaves
• 6 clove (s) garlic
• 50 g suar, brown
• 250 ml white wine
• 1 bunch parsley or coriander

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Instructions

1. Mix the red wine vinegar, olive oil, oregano, salt and pepper, garlic, capers and bay leaves to a marinade.
2. Place the chicken pieces, prunes and olives in a large, sealable bowl and pour the marinade over them. Mix everything well and leave to marinate in the refrigerator overnight.
3. Preheat the oven to 180 degrees.
4. Place the chicken pieces on a baking sheet (I use the drip pan of my stove for this) and distribute the marinade evenly on top. Now sprinkle evenly with the brown sugar and carefully pour the white wine onto the side of the tray.
5. Off in the oven for 1 hour. Pour the liquid from the pan around every 15 minutes.
6. Arrange the finished chicken pieces on a platter, add the prunes and olives, they are very decorative and taste delicious. Sprinkle with chopped parsley or coriander and serve.
7. Basmati rice and fresh salad go well with it. I serve the rest of the sauce separately.
8. Tip: When cooled, the chicken is also very good for picnics. Just add fresh baguette.