Monday, January 10, 2011

Apricot Plum Chicken

Apricot Plum Chicken

Assemble the ingredients:

Apricot Plum chicken ingredients (color was off in the last upload), originally uploaded by queenofthemoodswingset2.

Add the brown sugar

Add the wine (or beer if you don't have wine)

And devour:

I got this recipe from Betsy, it also works with whole chicken breasts. (I added 1/2 an onion and I didn't have any olives)

Plum Apricot Chicken

2 lbs chicken
3 large garlic cloves, peeled and finely minced
1/4 cup oregano Fresh from garden
salt (to taste)
pepper (to taste)
1/4 cup red wine vinegar
2 tbsp olive oil
1/4 cup prunes, pitted
1/4 cup apricots, dried
1/4 cup green olives, pitted
2 tbsp capers (plus a bit of the juice)
2 bay leaves
1/4 cup brown sugar
1/4 cup white wine, dry (I used beer this time)
1 tbsp italian parsley (chopped)


In a large bowl, combine chicken, garlic, oregano, salt, pepper,
vinegar, oil, prunes, apricots, olives, capers (with juice) and bay
leaves. Cover and refrigerate 1 hr to marinate.

Preheat oven to 350 degrees F.

put in roasting pan. Spoon all the marinade over the chicken. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1 1/4 hours, basting frequently, until golden.
Transfer chicken, fruit, olives and capers to a serving platter. Moisten with drippings. You can serve with rice, pasta or potatoes.


  1. so did you actually use 1/4 up of fresh oregano? just making sure.. I might make this next week.

  2. I used about 2 tbsp of dried oregano (since I didn't have the fresh stuff). Also, Betsy makes it with skin-on chicken pieces (breast legs etc) and I like it better that way. I just only had tenders.

  3. it's marinating right now.. had to sub the prunes for dates since that's what we had, and I used dried Italian seasoning since my mother is anti-oregano.. not that Italian seasoning isn't, like, 90% oregano anyway, haha.. at any rate, it smells amazing and I tasted the marinade - YUM!!!