This is the famous Silver Palate recipe, adapted slightly. It’s a great party dish that can be made in advance and served cold on a buffet. It has a great balance of sweet and salty, and deep flavor from the marinade. Prepare it up to 2 days in advance – it actually tastes better when made in advance.
6 boneless chicken breast halves
1 head garlic, peeled and chopped
1/4 cup dried oregano
Freshly ground black pepper
½ tsp. salt
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
1 cup pitted green olives
½ cup capers with a bit of juice
6 bay leaves
½ cup light brown sugar
1 cup white wine
¼ cup flat leaf parsley, chopped (optional)
1. In a large nonreactive (glass/ stainless steel) bowl or ziplock bag, combine chicken, garlic, oregano, pepper, vinegar, oil, prunes, olives, capers, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350°F. Arrange chicken in a single layer in shallow baking pan or roasting dish, and spoon marinade over it. Sprinkle with the brown sugar and pour in white wine. Bake 35-45 minutes, uncovered, basting frequently with pan juices. Sprinkle with parsley before serving.