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Tuesday, September 7, 2010

Chicken Thighs in
Olives and Capers

This baked chicken dish may be prepared several
hours in advance and reheated in the oven.
Making it a perfect dish to feed a crowd.

Ingredients:
12 chicken thighs
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon capers,coarsely chopped
6 garlic cloves, minced or pressed
2 tablespoons dried oregano
2 cups pitted green olives
Salt to taste
Freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup flavorful honey (not clover)

Directions:
Rinse the chicken thighs
and place in a bowl.
Pour over boiling water
to cover and let stand for 2 to 3 minutes.
Dry the pieces and place them
in a nonreactive ovenproof casserole.
Make a marinade by combining
the red wine vinegar, olive oil,
capers, garlic, oregano and olives.
Taste, and season if desired
with salt and pepper.
Toss the marinade with the chicken,
cover and refrigerate at least 8 hours,
preferably overnight, turning occasionally.
Heat the oven to 375 degrees F.
Turn all the chicken thighs skin up,
and pour the wine over.
Brush the thighs generously with honey,
and cover the pan with aluminum foil.
Bake for 1 hour, then remove
the cover and continue to bake until
the tops of thighs are golden brown.

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