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Chicken venezia

Name: Chicken venezia
Yield: 4
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

August 18, 2016 (Last Updated: November 14, 2018)

This chicken venezia dish can be prepared ahead and baked on the day that you want to serve it. It needs a wine with richness and minerality: go for Perdeberg Reserve Chenin Blanc.

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Chicken venezia

Serves: 4

Cooking Time: 1 hour 10 mins plus extra for marinating

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.