Recipe courtesy of JIFA
Serves: 1 person per ¾ lb of bone-in chicken
Prep time: 45 minutes
Cook time: 30+ minutes per lb of bone-in chicken
- 1 kosher heritage chicken, cut into 4-8 pieces
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 cup pitted prunes
- ½ cup pitted green olives
- ½ cup capers, with a bit of juice
- 3 bay leaves
- 5-6 cloves of garlic, minced
- ½ cup fresh oregano, chopped (substitute 2 tablespoons dry oregano)
- 1 teaspoons of kosher salt
- ½ teaspoon freshly ground pepper
- 1.5 cups red wine
- ½ cups brown sugar
- 2 tablespoons finely chopped flat-leaf parsley
In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. If your bird is whole, quarter chicken, add the chicken pieces to mixture and refrigerate overnight.
Preheat the oven to 275° degrees. Mix wine and brown sugar into the bowl and place all contents of the bowl into a graniteware or enamel cast iron roasting pan and cover with a tight fitting lid. Chickens should be 50-80% submerged with liquid at this point in the process and never be less than 25% submerged in liquid during cooking. (Don’t let your bird dry out! Cover pan tightly and add liquid if too much has evaporated.)
Braise in the oven until chicken is tender enough that it gives way when prodded with a fork. Cooking times will vary depending on size and age of bird, generally allow at least 30 minutes per lb. Want to set it and forget it? Instead of using the oven, you can complete this recipe by cooking your bird in a crock pot set to low until meat is tender, about 6-8 hours.
Once done cooking, if sauce is not thick enough, place remaining liquid in skillet gently boil until the sauce is sufficiently reduced. Garnish finished chicken with chopped parsley and serve with with mashed potatoes, asparagus, and pair with a dry red wine.