Meat & Poultry Dishes

Tuscan Farmhouse Chicken

Print recipe

Difficulty:

Easy

Prep Time:

30 minutes,
in addition to marinating overnight

Total Time:

1 hour 30 minutes

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.

Ingredients

Makes 6 Servings 1x 2x 4x

1 (4-5 pound) chicken cut into 10 pieces
8 garlic cloves smashed
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 cup pitted dried prunes
1 cup dried apricots
1 cup Pitted Greek Kalamata Olives drained
1 cup Super Colossal Spanish Queen Olives Pimiento Stuffed drained
1 (8 oz) jar Sun-Ripened Dried Tomatoes Sulfite Free drained
1/2 cup Imported Non-Pareil Capers
Salt and pepper to taste
4 sprigs fresh oregano
2 sprigs fresh rosemary
1 cup white wine
1/2 cup brown sugar
Salt and pepper to taste

Instructions

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.
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.
Bake for 50 minutes to 1 hour, basting frequently with pan juices, until the internal temperature of the chicken reaches 165°F.
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.