By far my favorite chicken recipe of all time, this used to be my go-to when I had people coming over for dinner. The meal required a bit of planning ahead because I would let it marinade for 24 hours, rather than the instructed overnight. I recently experimented with making it paleo-friendly and the first attempt came out much too sweet. I’ve since cut back on the maple syrup and did a few made a few more tweaks.
I used to serve it with white rice (I know, I know, I had no idea then) and will every once in a while serve it with brown rice of which I’ve soaked for 24 hours and then rinsed thoroughly (it ferments it of sorts). More often than not, I’ll pulse cauliflower until it’s the consistency of rice in my food processor and then steam it in a skillet with chicken fat or I’ll serve it over roasted cauliflower. It’s fantastic! I hope you enjoy it as much as I do.
(based on the recipe from The Silver Palate Cookbook)
- 1 organic, free range fryer chicken, quartered (save the back and freeze it for soup) with the skin still on
- 4 cloves of garlic, mashed
- 1 ½ tbsp dried oregano
- sea salt and pepper, to taste
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- ¼ cup pitted prunes
- 1/3 cup pitted green Greek olives
- 2 tbsp capers, plus 1 tbsp caper juice
- 3 bay leaves
- 3 tbsp organic grade B maple syrup
- ¼ cup white wine or chicken stock (if you can’t tolerate wine)
- 2 tbsp Italian parsley, finely chopped
- The night before: In a bowl, mix the chicken, garlic, oregano, S&P, red wine vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and refrigerate for 24 hours.
- The next day: Preheat oven to 350 degrees Fahrenheit. Transfer chicken to a dutch oven and lay out chicken in a single layer, pour marinade juice around the chicken pieces.
- Pour maple syrup and white wine atop and place in the oven.
- Bake for 50 minutes to one hour, basting frequently, until juices run clear in the chicken, when cut.
- With a slotted spoon, transfer chicken, capers, prunes and olives to a plate. Pour juices into a sauceboat… or just do what I did and serve it all in one massive heap atop a bed of steamed cauliflower “rice”. Sprinkle the Italian parsley on top prior to serving.