this chicken in two separate roasting pans rather than in one large batch. Because this recipe requires 12 hours’ marination, all it needs is to be popped into the oven an hour before serving. When I recently prepared it as a late lunch, I marinated it longer to avoid getting up in the middle of the night. I was nervous about that, but it turned out perfectly. Although this recipe uses a big whack of vermouth, there’s no detectable flavor of alcohol.
Mediterranean Chicken:
This recipe requires extra time
for marination
2 c. (500 mL) dry vermouth
2 c. (500 mL) dried apricots
1/2 c. (125 mL) drained capers
2 tsp. (10 mL) finely grated orange rind
1 c. (250 mL) orange juice
1/2 c. (125 mL) white wine vinegar
3/4 c. (175 mL) dried basil (Yes! This is correct!)
1/4 c. (60 mL) olive oil
12 garlic cloves, minced
14-to-20 boneless chicken thighs
Salt and freshly ground pepper, to taste
2 c. (500 mL) well-packed light brown sugar
No comments:
Post a Comment
Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!