Sweet, savory and full of flavor, this recipe is packed with lots of garlic, vinegar, brown sugar, oregano, dried fruits and olives. It’s a bold, delicious dish that your friends and family will love.


Makes 6 Servings 1x 2x 4x


  1. In a large bowl, combine the garlic, olive oil, red wine vinegar, prunes, apricots,  Mezzetta® Pitted Greek Kalamata Olives, Mezzetta® Super Colossal Spanish Queen Olives, Mezzetta® Sun-Ripened Dried Tomatoes, Mezzetta® Non-Pareil Capers and juice, oregano, rosemary.  Add chicken and turn to coat.  Refrigerate overnight.
  2. Pre-heat oven to 350°F.  Arrange chicken in a single layer in a 9x13 baking dish and spoon the other ingredients evenly over top. Add the white wine and sprinkle the chicken pieces with brown sugar. Transfer to the refrigerator to marinate overnight.
  3. Bake for 50 minutes to 1 hour, basting frequently with pan juices, until the internal temperature of the chicken reaches 165°F.
  4. Using a slotted spoon, transfer everything to a serving platter. Add a few spoonfuls of pan juices. And serve the remaining pan juices on the side.