thighs, nothing like them
made the trimmed down version last week for my Diane Magazine followers. For those who want the full on recipe, with my own spin, here goes
lots of juicy, forgiving chicken thighs
red wine vinegar
pimento stuffed olives
peeled garlic cloves
salt and pepper
Place the chicken in a plastic bag, maybe double bag, and add the oil, vinegar, capers, olives, pitted prunes bay leaves and whole cloves of garlic and leave to marinate for 2 days in the fridge.
Place on baking sheet with sides and place all thighs along with all the marinade and prunes.
Sprinkle with brown sugar and pour chicken stock around the chicken. Sprinkle with salt and coarse black pepper.
Bake at 375 for an hour. The chicken will be a gorgeous mahogany like color.
One of the most popular recipes from The Silver Palate, this recipe is perfect served hot or room temperature. I write lots of recipes for Diane Magazine, which is part of the exercise chain Curves, a company that has changed many lives. I am making this recipe a perfect Diane meal. Serve with some brown rice or quinoa, high in magnesium.
8 chicken breasts, skin removed
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 garlic cloves, chopped
1 tablespoon oregano
1 tablespoons capers, rinsed
1/2 cup pitted prunes
1/2 cup dried apricots
3 tablespoons chopped scallions
Combine all ingredients and marinate overnight. Remove from marinade, but reserve, and place on a baking dish. Drizzle with the marinade and sprinkle with a tablespoon of brown sugar and pour some chicken stock, low salt, reduced fat, around the chicken. Bake at 350 for about 50 minutes. Baste a few times.