Category Archives: chicken

Chicken Parmesan Pasta

It’s that time of year when I leave Colorado to go back to NY for the spring. I don’t want to have to go food shopping because I am leaving and hate throwing away food unnecessarily.  I had a container of homemade tomato sauce in my freezer, I had already bought the chicken cutlets so all I really needed was the fresh mozzarella .  I even had fresh basil , of course fresh parsley would also be nice but what the heck Joel picks out all the green stuff anyway. I even had a 1/2 yellow onion sitting and waiting to be tossed! I walked in the house to a very hungry gentleman and I whipped this up in a 1/2 hour! I would like this better with fresh parmesan shavings but had to make do with grated parmesan because that’s what we had in the house.

*I had sauce in the house but feel free to use a jar of sauce–I won’t judge you –I promise. Raos actually makes a really good one and I use it when I am in a pinch. Just saying…..

This recipe will serve 4-6 . I actually cut it in 1/2 for the two of us and still had left-overs.


1 lb. penne or rigatoni or any macaroni type pasta you have in the house

2 Tbsp. Olive Oil, plus a little more for drizzling on pasta

2 whole Boneless, Skinless Chicken Breasts cut into small bite sized pieces

Salt and Pepper–I use Kosher and Freshly ground Black Pepper always

1/2 onion , finely diced –I only used 1/2 because my sauce contained onion

2 cloves garlic, minced

Tomato Sauce / Marinara Sauce whichever you have on hand. 1 Jar should do it (app. 25 oz. size) I used sauce I had but I also cut recipe in 1/2

1/2 tsp. crushed red pepper flakes–you know we like the heat so adjust for your own taste buds

1/2 cup water

8 ounce container of fresh mozzarella balls, or buy 8 oz. of fresh mozzarella and cut into cubes (see photo)

Fresh Parmesan Shavings-or grated Parmesan whichever you have on hand is good and will work

Extra Parmesan for serving–I mean there is plenty of cheese here so no worries

Chopped Fresh Basil– I love the flavor and I love the color it adds to my pasta –if you have some fresh parsley (flat leaf) that would be nice as well –just mince up and sprinkle a little bit in


Cook pasta according to directions

Heat olive oil over medium heat in a medium size sauce pan.  Add chicken in a single layer and sprinkle generously with salt and pepper. Allow chicken to cook for a few minutes undisturbed until it starts to turn golden in color. Then stir chicken around to brown all over. After a few minutes remove to a separate bowl with a slotted spatulaor spoon.

Into the same skillet over medium-high heat , add the onions and garlic and stir to cook. Cook till onion is completely broken down and transparent, it could take a few minutes. You’ll want onions to be golden brown. * hint- if the pan is too dry drizzle a little bit more olive oil.

Reduce the heat to low once onions are broken down and pour in your sauce, red pepper flakes, and the 1/2 cup of water. Stir until the onions and garlic are mixed in then add the chicken back into the pan. Stir until heated through on a low simmer, about 5-8 minutes.

Making sure the sauce is bubbly and hot , place mozzarella into the pan. Let it sit, don’t bother with it for a few minutes, just let it heat through. You’ll be able to tell that mozzarella has softened without completely melting.

Drain the pasta and either pour onto a platter or separately plate it up. Drizzle with a little olive oil and sprinkle on Parmesan shavings or grated parmesan–just a little.

Pour on the sauce, sprinkle with fresh basil and serve immediately! Obviously if someone still wants extra cheese that’s their business. I left it on the table but even Joel who is a giant cheese lover didn’t need any extra.

*Just a little note on mozzarella–it should be soft but still visible and that’s why the small mozzarella balls worked out so well. You’ll want chunks to still be firm without completely falling apart.

Enjoy and this is really easy and fast!




Apricot Honey-Mustard Chicken


Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

IMG_8831 (2)

straight out of the oven–why you will want to have sprayed baking dish with cooking spray


Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did. This could also be a delicious addition to any Holiday Table.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.



6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients


Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this recipe was actually given to me by my daughter, jennifer. she has made it numerous times. always to raves from the family. i am going to make it this year for rosh hashana and it is so perfect for Passover.  it is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!


1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s


you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday and Have a Very Sweet New Year

Lemon Garlic Chicken with Mushrooms


IMG_0589I had chicken breasts in the refrigerator ready to go and had to figure out what I was doing with them using ingredients that I had in the house.  I had lemons, garlic, even had fresh rosemary in the house. I really threw this together and the next time out I would use thin chicken cutlets or pound the ones I had thinner.   I used 1 package of cutlets for the 2 of us, which is usually around the 1 lb. mark. This recipe would be perfect for 1 lb. of chicken cutlets. Double up for 2 lbs.

As I said this was a very thrown together recipe. I tried to keep track of what I was doing so I could duplicate recipe. It is one of those recipes that you sort of wing as you go. We really enjoyed this chicken and I hope you will too.


1 package of thin chicken cutlets or app. 4 chicken cutlets

2 Tbsp. olive oil

2 Tbsp. Grapeseed Oil, if no Grapeseed Oil use canola or sunflower

3 Tbsp. fresh lemon juice ( app. 1 average size lemon)

2 Tbsp. all-purpose flour, if you’re gluten-free use gluten-free flour such as rice flour, or corn flour and it will be just fine

2 cloves garlic, minced

1 Tsp. fresh rosemary, chopped

1 Tsp. Kosher Salt and more to taste

1/2 Tsp. Freshly Ground Black Pepper and more to taste

1/4 cup dry white wine


Whisk together in a large bowl the olive oil, lemon juice, rosemary and 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Place chicken cutlets into bowl and place in the refrigerator for a 1/2 hour.

Remove chicken cutlets from marinade and place on a plate, discard the marinade. I sprinkled a little more kosher salt and pepper on the top side of chicken (shiny side) . Then dredge lightly in the flour, you should have more than enough flour with 2 Tbsp. but if you need more you can add it. Tap Breasts after you dredge to remove excess flour.

Turn oven on low or a warming drawer works well here , just to keep chicken warm after you cook it on stovetop.  Heat a large skillet over medium to high heat and add grapeseed oil. When oil is very hot, place one or two pieces of chicken in the pan–don’t crowd. Cook for a few minutes on each side, (try not to overcook or the chicken will be very dry) just until you see it browning up, this is why the thinner chicken works best here.  Transfer to a plate and blot the chicken with paper towel. Cook all the chicken. I placed chicken on a baking sheet and put in the oven/warming drawer while I cooked the mushrooms.

Turn burner down to medium high heat , add mushrooms to the pan and sprinkle with a little kosher salt and pepper. Let them sear for about a minute without touching them, then stir , scraping the bottom of the pan with a wooden spoon. When the mushrooms start to soften add the wine, chopped thyme, and you can taste for salt and pepper. Continue to stir the mushrooms until the wine has evaporated and mushrooms are tender and ready , app. 10 minutes. I removed chicken from oven , plated it up over basmati rice and added the mushrooms over the chicken. That’s it and it was delicious.

Chicken and Rigatoni in One Pot–One Pot Pasta

photo 2 photo 3 photo 4 (2) photo 5 (2) photo photo 2 (2) photo 1I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente.  You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.


2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.


In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

Chicken and Potatoes in one Pan

photo 1 (2) photo 1 (3) photo 3 (2) photo 3 photo 4 (2) photo 4This is one of those awesome one pan meals which I absolutely love to make. I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards.  The chicken crisped up beautifully and the potatoes were out of this world.  The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper.  The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

The Can’t Cook Book by Jessica Seinfeld


1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander


Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and  1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.

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Chicken Marsala

Chicken Marsala

One night last week I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly. It would have been more perfect with a green vegetable served alongside, like brussel sprouts but it was sort of last minute and didn’t have the veggies, which was just fine with Joel. I served it with a plain brown rice which worked out nicely.


1/4 cup all purpose flour for coating

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed)

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)


In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then deglaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

Mustard Roasted Chicken

I just bought the newest cookbook from Ina Garten titled “Foolproof” . I love her recipes and couldn’t wait to try them. I made her Crispy mustard Roasted Chicken and while it was amazing, it was super super salty. Even for Joel who loves a lot of salt. I went back and read the recipe again and noticed that she never said anything about what kind of Panko , just 2 cups panko. Her recipes while amazing can be a little salty but this was crazy salty. I finally figured out that it should be Plain panko crumbs and I would add 1 teaspoon of salt and taste crumbs and then add the other teaspoon. I think if you start out with plain panko crumbs you’ll be fine following the rest of the recipe. I remade it with plain panko and it was delicious. I also think that if you use seasoned panko you can just omit the salt all together. I was gun-shy about the salt though, so I added 1 teaspoon at a time as I said. Go for it, and her book is fabulous as ever.


4 garlic cloves

1 tablespoon minced fresh thyme leaves ( I used a teaspoon of dried thyme)

2 cups Plain Panko Crumbs ( Japanese bread flakes)

2 teaspoons kosher salt ( make sure if you’re adding salt you are using plain panko)

1 teaspoon freshly ground black pepper

1 tablespoon grated lemon zest ( 2 small lemons)

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon Mustard

1/2 dry white wine, if you’re buying to cook with use Pinot Grigio it’s the dryest, if not use whatever is open unless it’s super fruity

1 3 1/2 – 4 lb. chicken cut up in 8’s


Preheat the oven to 350 degrees

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the panko. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle chicken with salt and peppr ( I omitted this step or it would have been way to salty) using the plain panko it would be fine, but the 2 teaspoons of salt should be enough. Taste the crumbs before salting the chicken . Dip each piece in the mustard mixture to coat on all sides, and then place skin side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sprayed cookie sheet crumb side up. Press the remaining crumbs on to the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

*if you’d like to make in advance, prepare the chicken without baking it. Refrigerate till ready to use and then bake before dinner.

Serves 4 nicely

Easy Chicken Soup with Orzo and Lemon

photo 4 (24) photo 5 (27)photo 2 (33)I literally started this soup at 5 p.m. and app. one hour later I was eating it.  Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.


1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving


Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit.  I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

Chicken Marbella–perfect Holiday Chicken

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it, it is also a wonderful dinner party recipe and perfect for Rosh Hashana.  The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the Meatballs as another main dish.

*I recently read that if you make this whole recipe and put it in a large plastic bag un-cooked, just raw chicken in the marinade into the freezer you can then make it ahead of time. Just take it out and de-frost the night before, I would probably take it out of freezer and into the fridge the day before and the next morning if it’s not defrosted fully let it completely de-frost out of fridge in the plastic bag. Then follow cooking directions. I just want to say that I haven’t tried this method but most certainly would to save time. The reviews of the freezing method said that the chicken had more flavor than the usual way, so give it a try and it’s always good to be able to cut down on the prep.


*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.


1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)


Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a very large (jumbo) Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.