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Dec 13, 2012 >> One Pot Wonder! Tipsy Holiday Chicken from Tasting Table

In this week’s issue, Tasting Table Chicago’s Heather Sperling shares an easy dish that doesn’t lack on the wow-factor for the perfect companion to a holiday gathering. Watch this week’s G&F Interview to finesse the recipe below. And pair this dish with the DIY decor from our G&F x Camp Wandawega DIY Holiday Soiree for added festive fun!

Yield: 4 servings


8 garlic cloves, crushed
½ cup capers (rinsed, if salt-packed)
½ cup pitted green olives
1 large onion, roughly chopped

¼ cup prunes
¼ cup raisins
¼ cup dried figs, halved (or unsweetened dried cherries)
10 sprigs thyme
2 tablespoons dried oregano
4 bay leaves
½ cup red wine or sherry vinegar
½ cup extra-virgin olive oil
1 teaspoon salt
8 skin-on, bone-in chicken thighs (or 4 whole chicken legs)
1 cup white wine
1 tablespoon cane sugar (or brown sugar)
Salt and black pepper
2 tablespoons minced fresh parsley (optional)

In a large bowl, add the garlic, capers, olives, onion, dried fruit, herbs, vinegar, olive oil and salt, and stir to combine. Add the chicken and toss until thoroughly coated. Cover and let marinate for at least six hours, or overnight.

Preheat the oven to 400°. In a large, walled roasting pan, arrange the chicken pieces and pour the marinade over top. Tuck the olives, onions and fruit between the chicken pieces so that its skin is exposed (and can crisp). Pour the white wine over the chicken, sprinkle the chicken with the sugar, season it with salt and black pepper, and place the pan in the oven. Roast for 45 minutes to one hour, until the chicken is tender and its skin is crisped.  Remove from the oven and sprinkle with the minced parsley, if using.

Serve the chicken in its roasting pan, or transfer to a platter and serve with the roasted fruit and pan juices poured around and on top.

Tips for sides: serve with wild rice, potatoes roasted with olive oil and garlic, or a simple green salad with fennel and fresh herbs.

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