This is my go-to dinner party dish, especially when I’m having foodies over. You can use any type of chicken pieces, and any amount of chicken over 2 pounds and it works. It marinates overnight, so all you have to do is cook brown rice and put this in the oven and your guests will think you slaved all day.
It serves 6+, depending on the amount of chicken you use. There was a great article about this in the New York Times a while back, in case you want to know more about the history of this dish. Adapted from The Silver Palate Cookbook by the late Sheila Lukens and Julee Rosso.
The renovation: I use a lot less oil and substitute a cup of white wine instead to make more marinade and sauce. I use agave syrup instead of the full cup of brown sugar. I have played around with the ratio of the capers, olives, and prunes. I like my prunes cut up, so that they melt into the sauce instead of being large pieces to eat.
1 roasting chicken, in pieces (usually about 4 lbs.), rinsed and patted dry
1 C. pitted prunes, diced (I use kitchen shears and cut them right into the bowl)
1 C. pitted green olives
¼ C. capers (with juice)
6 bay leaves
Combine the marinade and stir, then add everything else in a large bowl. Cover and refrigerate overnight.
Preheat the oven to 350°. Place the chicken in a large baking dish and pour the marinade over. Bake for 50-60 minutes until golden brown. Start the brown rice on the stove when you put the chicken in the oven so it’s ready and steamed.
Serve the chicken on a platter. You can garnish with finely chopped parsley. Serve the juice in a gravy boat. This can also be served at room temperature.