1 cup dry vermouth (don't worry you will make this often and use it up)
1 cup black or kalamata olives
1 cup dried apricots, chopped
1/2 cup drained capers
1 teaspoon grated orange rind
1/2 cup orange juice
1/4 cup white wine vinegar
3 tablespoons dried basil
2 tablespoons olive oil
6 cloves of garlic, minced (yes 6, maybe even 7)
8-12 pieces of chicken, skin removed
salt and pepper
1 cup of packed brown sugar
Using a paper towel pull the skin off the chicken pieces.
In a ziplock bag combine vermouth, olives, apricots, capers, orange rind, orange juice, garlic, vinegar, basil and olive oil. (don't add the brown sugar yet)
Add chicken into bag and seal up. Put this into a bowl or large measuring cup to keep all the good stuff inside the bag and not all over your fridge. Let it sit overnight or at least 12 hours.
Spread chicken and the marinade out in a large pan. Season with salt an pepper to taste. Sprinkle with the brown sugar. Use more than 1 cup of brown sugar if needed to make a nice even coating.
(eeew creepy hands)
Bake in a 375 degree oven for 1 hour or until chicken is cooked through and mahogany brown.
For a printable recipe click here
That sounds really good. Can you sub orange juice for the vermouth?
ReplyDeleteAli
Ohhh Boy, when we come to mooch a dinner that is what we would like, LOL Looks yummy, Anne
ReplyDeleteYou got it Anne. The whole mooch club could come...road trip. Lol
DeleteThis sounds really really good, Lori! I'm always looking for new recipes to serve to lucky dinner guests. Have a Happy Easter!
ReplyDelete