In a medium bowl combine
3 cloves garlic minced,
60 g prunes pitted and halved
8 green olives pitted
8 Capers in Wine Vinegar quartered
2 tbsp. Plumseed Oil
2 tbsp. Blaufränkisch Selected Harvest Wine-Vinegar
2 bay leaves
1 tbsp. dried oregano
salt and pepper
Mix well.
Spread the mixture onto the bottom of a baking dish. Add 1 chicken (ca. 1,5 kg) skin removed and cut into pieces, stir and turn to coat. Cover and refrigerate overnight.
Preheat oven to 175 °C. Remove dish from refrigerator. Sprinkle 60 g brown sugar on top of it and pour 60 ml Neuburger White Wine all around the chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking.
Serve on a platter, pouring juices over the top, and garnisch with fresh parsley
serves 4
