Easter for a Crowd

By contributor Carly Petrone

If you’ve got to feed a bunch of people this Easter Sunday, then you must try this Chicken Barcelona recipe! My mom always made this for Christmas Eve dinner, but I found myself requesting it constantly throughout the year as I was growing up. It’s made with everything from spices to fruit to salty green olives, giving it a unique flavor. Make sure you have time to marinade the chicken overnight but other than that, it’s only a few simple steps to a memorable and tasty meal. I promise your guests will want to go home with a doggie bag!

• 12 half chicken breasts, boned
• 1 head of garlic, peeled & minced
• 1/4 cup dried oregano
• coarse salt and freshly ground pepper
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 3/4 cup brown sugar
• 3/4 cup white wine
• 1/4 cup fresh coriander, finely chopped

1. In a large bowl, marinate chicken with garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
2. Cover and refrigerate overnight. Preheat oven to 350 degrees. Arrange chicken in a single layer in a large, shallow baking pan, and spoon marinade over it evenly.
3. Sprinkle chicken pieces with brown sugar, and pour white wine evenly around them. Bake 30-40 minutes, until breasts are done, basting frequently.
4. Serve chicken, moistened with a few spoonfuls of pan juices, and prunes, olives and capers. Sprinkle with chopped coriander.