Mediterranean Chicken

I found this recipe in a magazine many years ago. Unfortunately, the source given was vague and impossible to trace. I’ve adapted the recipe to suit a dinner party for 10-to-12 people. If your party is larger, I recommend that you bake

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) kalamata olives, pitted
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

In a large marination tub with a lid (or non-metallic casserole), combine vermouth, olives, apricots, capers, orange rind, orange juice, wine vinegar, basil, oil, and garlic. Add chicken thighs, opening flat and turning to expose all sides to marinade. Cover and marinate 12 hr. in refrigerator.

Preheat oven to 375 deg. F. In large roasting pan or baking dish, attractively array chicken thighs in a single layer with olives, apricots, capers, and some of the marinade juice. Season to taste. Sprinkle chicken with brown sugar. Bake, uncovered, 15 min. Cover loosely with foil, baking a further 45 min. or until chicken juices run clear. Serves 10-to-12.