Page 105 - Wits' Cookbook
P. 105

Overnight Fruity ChickenBesides the taste, the best thing about this recipe is that you can make it the night before.Submitted by: Tammi WeckslerINGREDIENTS2-3 chickens, cut up SaltPepperDark brown sugar1⁄2 cup white wine1⁄4 cup chopped parsley 1 cup dried apricots1 cup dried prunes1 cup dried cherries1⁄2 cup orange juiceMinced garlic, to taste2 Tbsp oregano1 Tbsp thyme1⁄3 cup red wine vinegar2 Tbsp olive oilLemon juice (1⁄2 of a lemon) Bay leavesDIRECTIONS• Combine the fruits and orange juice, and let stand 15 minutes in a large bowl.• Add garlic, oregano, thyme, vinegar, oil, lemon juice, a few bay leaves, salt and pepper to taste. Add chicken and toss to coat.• Pour chicken into Pyrex pans or use large aluminum disposable pans for easy cleanup.• Refrigerate overnight.• When ready to cook, preheat oven to 375˚F. Drizzle white wine andsprinkle brown sugar over the chicken.• Bake for 1 hour or until internal temperature is 165˚F.MAIN DISHES105

   103   104   105   106   107