Chicken Venezia is proof that a handful of simple ingredients can create something truly memorable. Tender chicken is marinated overnight with garlic, oregano, olives, prunes and capers before being baked until golden and caramelised. The combination of sweet, salty and savoury flavours makes this Mediterranean-inspired dish feel special enough for entertaining, yet easy enough to prepare ahead for a stress-free family meal. Simply pop it in the oven when you’re ready to cook and let the flavours do the talking.
Chicken venezia
Ingredients
- 2kg chicken pieces
- 1 garlic bulb, peeled and puréed
- 30ml dried oregano
- salt and freshly ground black pepper, to taste
- 60ml red wine vinegar
- 60ml olive oil
- 125ml pitted prunes
- 125ml pitted green olives
- 3 bay leaves
- 60ml capers, with a little brine
- 100g brown sugar
- 125ml white wine
- 30ml parsley or coriander, finely chopped
Instructions
Combine the chicken, garlic, oregano, seasoning, vinegar, olive oil, prunes, olives, bay leaves, capers and brine. Leave to marinate in the fridge overnight.
Preheat the oven to 180°C.
Place the chicken in a baking dish. Spoon the marinade over, sprinkle with brown sugar and pour over the wine.
Bake for 1 hour, basting frequently.
Transfer to a serving platter and serve sprinkled with the herbs.
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Also See: Chicken and rainbow pepper quiche
Chicken and rainbow pepper quiche
