Sunday, September 5, 2010
6 boneless chicken breasts with skin (about 5 to 6 ounces each)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 cup dried apricots
1/2 cup pitted Spanish green olives
3 tablespoons capers (with a little bit of juice)
6 large cloves garlic, peeled, crushed through a press
2 tablespoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 small to medium portabella mushroom, cleaned and sliced
1/2 cup brown sugar
3/4 cup dry white wine or chicken broth
1/2 cup fresh Italian flat-leaf parsley, finely chopped
Place the chicken in a large, plastic resealable bag.
In a large glass measuring cup, stir together the olive oil, vinegar, apricots, olives, capers, garlic, oregano, salt and pepper. Pour over the chicken, and work the marinade into the chicken. Seal the bag and refrigerate at least 4 hours or overnight.
Preheat the oven to 375 degrees.
On a large, sided baking sheet or in a baking dish, arrange the chicken in a single layer. Arrange mushroom slices around the chicken. Drizzle the marinade over the chicken and mushrooms. Sprinkle the chicken pieces with the brown sugar, and pour the white wine (or broth) around them.
Bake, basting frequently with the pan juices, until the chicken is cooked through, about 25 minutes.
Using a slotted spoon, transfer the chicken, apricots, olives, capers and mushrooms to a serving platter. Drizzle a little of the pan juices over them. Sprinkle with the parsley.
Place the remaining pan juices in a serving bowl, and serve on the side.