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. 
  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.