Mediterranean Chicken

Sometimes you’re in the mood to do big project cooking. Mixing up a batch of something using more than a couple of ingredients can make you feel very productive and the results in this case are visually stunning, delicious, and make any meal festive.

 

You don’t have to follow these directions exactly. You can omit or make substitutions for the olives, capers, or even the dried fruit and some of the seasonings. Just stick to the basic method for marinating and cooking and create your own masterpiece.

 

SERVES 4 TO 5

 

Ingredients:

FOR THE MARINADE:

4 cloves garlic, minced

1 tablespoon thyme

1 tablespoon oregano

2 tablespoons brown sugar

2 bay leaves

½ cup apricots

½ cup figs

12 kalamata or other black olives, pitted

12 green olives, pitted

2 tablespoons capers

¼ cup balsamic vinegar

¼ cup olive oil

Salt and freshly ground black pepper

 

10 to 12 pieces of chicken, whatever you like: breasts, wings, drumsticks, thighs. Figure on two to three pieces for each person.

 

2 to 3 tablespoons chopped fresh parsley, for garnish

 

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Instructions:

▪ Mix together all the ingredients for the marinade. Put the chicken pieces in a shallow baking pan in a single layer and pour the marinade over them, making sure all the pieces are completely coated. Cover and refrigerate for at least 6 hours or up to 24.

 

▪ A half hour before you are ready to cook, take the chicken out of the refrigerator so it is not cold when it goes into the oven. Preheat the oven to 350˚F. Bake the chicken for 50 minutes to an hour. Baste from time to time with the juices in the pan.

 

▪ The best way to check for doneness is with an instant-read thermometer. Insert it into the thickest part of a piece, not touching bone. The chicken will be cooked perfectly when the meat reaches 180˚F. Alternatively, prick the skin to see if the juices that run out are clear without a trace of pink. You can also test by making a small slit in the meat and checking that it is all white and opaque.

 

▪ Garnish with the parsley before serving.