Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 2 cloves garlic)
• 0.25 ¼ cup oregano
• 0.5 ½ cup red wine vinegar or balsamic vinegar
• 0.5 ½ cup olive oil, fruity, mild
• 1 cup prune (s)
• 1 cup olives, black, pitted
• 2 bay leaves
• 1 teaspoon pepper, more colorful
• 2 teaspoons salt
• 1 cup white wine, dry (Pinot Blanc)
• 1 cup sugar, brown
• 0.25 ¼ cup parsley, small-leaved, fresh

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Instructions

1. Rinse the chicken breast fillets under cold water and pat dry, then cut into approx. 2 - 3 cm cubes and place in a sealable bowl. Halve the olives, quarter the plums and mix with the chicken and the spices (pressed garlic, oregano, salt, bay leaves and pepper). Then add the olive oil and red wine vinegar or balsamic vinegar and let everything steep at approx. 4 ° C for 24 - 36 hours, turning occasionally.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Put the pickled chicken in a roasting pan and pour in the white wine. Sprinkle with brown sugar and parsley and place in the oven for about 70 - 80 minutes.
4. The best way to do this is to use a little wild rice mixed with basmati rice (1:10). Another side dish is a rocket salad with a date balsamic cream and fresh parmesan.
5. A very tasty and inexpensive dish for lovers of the Mediterranean preparation of chicken.
6. Use a normal coffee cup as a cup, not a coffee pot.