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Mediterranean Chicken with Mixed Olives
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Prep Time:
15 minutes
Total Time:
9 hours 15 minutes
Bree Hester's Mediterranean Chicken: A must-have for potlucks. Try this delicious dish with our easy-to-follow guide.
Ingredients:
  • 8 boneless skinless chicken breasts
  • 1 cup sun-dried tomatoes
  • 1 cup mixed pitted olives
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup capers with juice
  • 1/4 cup dried oregano leaves
  • 1/2 teaspoon ground black pepper
  • 1 head (12 to 16 cloves) garlic, finely chopped
  • 6 dried bay leaves
  • 1 cup packed brown sugar
  • 1 cup white wine
  • Cooked white rice
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Place the chicken in a spacious plastic bag for food storage.
  • Combine tomatoes, olives, oil, vinegar, capers with juice, oregano, pepper, garlic, and bay leaves in a bowl. Pour the mixture over the chicken in a bag. Marinate in the refrigerator for at least 8 hours or overnight.
  • Preheat the oven to 350°F. Take the chicken out of the bag and lay it in a single layer in a 13x9-inch glass baking dish. Pour the marinade from the bag over the chicken, sprinkle with brown sugar, and then pour the wine over the chicken.
  • Roast the chicken in the oven for 45 to 60 minutes, brushing it with cooking liquid every 15 minutes, until the juices run clear when the thickest part is cut (minimum temperature of 165°F).
  • Remove the aromatic bay leaves and serve the flavorful chicken mixture over a bed of rice, garnishing with a sprinkle of fresh parsley.

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