Pollo Con Frutta Secca Recipe


Ingredients

3 1/2 lb chicken, cut in pieces
4 large garlic cloves, finely minced
2 tsp dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1 cup pitted prunes
1/2 cup dried apricots
2 bay leaves
1/2 cup green olives, pitted/sliced
2 tbsp capers
1 tbsp caper juice
1/2 cup brown sugar *
3/4 cup chardonnay or dry white wine


Directions

In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar,
prunes, apricots, bay leaves, olives, capers and caper juice. Cover
and refrigerate 24 hours. Preheat oven to 350 degrees. Arrange
chicken in a single layer in a shallow baking pan and spoon marinade
evenly over chicken. Sprinkle with brown sugar and pour Chardonnay
around chicken. Bake 45 minutes, basting every 15-20 minutes. With a
slotted spoon, remove chicken, fruit, olives, and capers to a serving
platter. Pour several spoonfuls of pan juices over chicken. Serve
remaining pan juices in a sauce boat. Any dry white wine may be
substituted for Chardonnay.

*Use 1/4 cup brown sugar to start off with, I think 1/2 cup brown
sugar may be a bit too much. Source: Fine Wine in Food Cookbook


Servings: 4 servings

 

 

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Categories: Mexican; Poultry


The History of Recipes

Recipes as a concept can be tracked far back into the distant past, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Later, there are two books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are not about the curry that is popular today, but instead recipes for the types of meals served to the rich and wealthy people of the period.

By the time we get to the 20th century, recipe publications are starting to become popular mostly as a result of increased literacy, more leisure time and having more money to spend.

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We hope you enjoy this Pollo Con Frutta Secca recipe.

 


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