Various adaptations of this popular recipe from the Silver Palate Cookbook have been a go-to dinner party favorite for decades. It's a simple and delicious one-dish recipe for the busy host, and tastes best when prepared a day or two ahead.
2/3 cup pitted dried plums
1/2 cup packed brown sugar
1/2 cup dry white wine
1/3 cup pitted green olives
1/4 cup capers
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons chopped fresh oregano
6 garlic cloves, chopped
3 bay leaves
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
2 tablespoons chopped fresh parsley
How to Make It
Combine dried plums and next 9 ingredients (through bay leaves) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 hours, turning bag occasionally.
Preheat oven to 350°.
Remove chicken from bag, reserving marinade.
Arrange chicken in a single layer in a 13 x 9-inch glass or ceramic baking dish; pour reserved marinade evenly over chicken.
Bake for 350° for 45 minutes or until chicken is done, basting about every 10 minutes with baking liquid.
Place chicken, dried plums, olives, and capers on a platter, reserving pan drippings. Discard bay leaves. Sprinkle chicken with parsley, and serve with reserved pan drippings.