Preparation time: 10 minutes, Marinate time: 1 hour - overnight, Cooking time: 1 hour 10 minutes, Yield: 4 servings
This recipe is one of my favorites to serve for the Seder. It's great for Easter, too.
- 3 cloves garlic, minced
- 2/3 cup figs, halved
- 2 tablespoons capers
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup packed brown sugar
- 1/4 cup dry white wine
- 1 (3-pound) chicken, cut into pieces
- Salt and pepper, to taste
In a plastic bag, combine all the ingredients. Remove all the air from the bag, close the bag and mix all ingredients to coat the chicken pieces. Refrigerate the chicken overnight.
Preheat oven to 350°F on bake. In a large sauté pan, heat oil until almost smoking. Place chicken pieces in the pan and brown on each side, about 2-3 minutes per side. Place the chicken pieces in an 11x13" pan or casserole dish. Pour the marinade over the chicken. Baste chicken every fifteen minutes. Bake uncovered for one hour, or until cooked through and browned. Spoon juices over chicken and serve with figs and capers.