This was a dish inspired by a recipe from the old classic cookbook, The Silver Palate. I have made adjustments over the years to make it my own. Chicken with plums is something that I used often in catering late summer events. It was something I was able to make the day before, on a massive scale, and then let sit overnight. It is an absolutely beautiful dish, which works perfectly for large groups, and gets better each day it marinates. I love the combinations of sweet and salty flavors. The chicken and the fruit, combined with the oregano and bay leaf, create a complex flavor, and an amazing aroma. Chicken with Plums is a great, versatile dish, and it is really easy to make!
Chicken with Plums
-10 Lbs of Chicken pieces: thighs, breasts & drumsticks)
-1 head of garlic, peeled and finely minced
-1/4 cup dried greek oregano
-Coarse salt and freshly ground black pepper to taste
-1/2 cup red wine vinegar
-2 cups dried plums
-1/2 cup dates
-1/2 cup olive oil
-1/2 cup pitted green olives
-1/2 cup capers with a bit of juice
-6 bay leaves
-1 cup brown sugar
-1 bottle white wine
-3 cups Italian parsley, finely chopped
-Kosher salt and black pepper to taste
1) Preheat the oven to 350.
2) In a large bowl combine chicken, garlic, oregano, pepper, coarse salt to taste, vinegar, olive oil, dried plums, dates, olives, capers and juice, and bay Leaves.
3) Arrange chicken in a single layer in one or two large, baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with Brown sugar and pour white wine around them.
4) Bake for 50 minutes to 1 hour, basting frequently with pan juices.
5) With a slotted spoon transfer chicken, plums, dates, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.