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  • 4 chickens, 2-1/2 lbs. each, quartered
  • 1/4 cup dried oregano
  • 1/2 cup red wine vinegar
  • 1/2 cup Mezzetta® Extra Virgin Olive Oil
  • 2/3 cup pitted prunes
  • 2/3 cup dried apricots
  • 1/2 cup slivered almonds
  • 1 quince or Fuji apple diced
  • 1/2 cup Mezzetta® Julienne Cut Sundried Tomatoes
  • 1/2 cup pitted Mezzetta® Homestyle Cured Pitted Olives
  • 1/2 cup Mezzetta® non-pariel capers with a bit of juice
  • 4 bay leaves
  • 1 sprig rosemary
  • 1 cup brown sugar
  • 1 cup white wine
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped *Calculated ingredients may not always be as accurate as the original recipe.


Additional overnight marinade recommended

1. In a large bowl combine chicken quarters, crushed garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots, almonds, sun dried tomatoes, olives, quince, capers and juice, bay leaves and rosemary. Cover and let marinate, refrigerated, overnight.

2. Preheat oven to 350 degrees Fahrenheit.3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar, salt and pepper. Pour white wine around the chicken.

4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.