A delicious dish of chicken roasted with capers, olives, and prunes that makes a perfect entree for any special occasion yet easy enough for any night of the week.

I can only say that this dish is really really delicious. Savoury and sweet. Moist and tender

You have to make this for the family or even for company, it will certainly impress. Enjoy!



  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 10 cloves of garlic, grated (about 2 tablespoons)
  • 2 tablespoons dried oregano
  • 1 tablespoon dried crushed rosemary*
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 4-4 1/2 pounds bone-in chicken pieces, skin on, trimmed
  • 1 cup dry white wine
  • 1/4 cup brown sugar
  • 1/4 cup chopped fresh parsley


  1. In a large bowl, thoroughly combine olive oil, red wine vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, rosemary, salt and pepper. Add the chicken and gently toss to coat. Cover the bowl and refrigerate for 6 hours.
  2. Preheat the oven to 350-degrees F.
  3. In a large braising or baking pan, arrange chicken in a single layer, skin up. Pour marinade and wine over chicken; sprinkle chicken pieces evenly with brown sugar.
  4. Bake uncovered at 350-degrees F. Cook until chicken is done, about 50-60 minutes, baste a couple of times with pan juices during cooking.
  5. Serve chicken along with prunes, olives and capers with a drizzling of pan juices; topped with chopped fresh parsley.** Serve any remaining juices on the side.