Recipes and styling Raphaella Frame – Tolmie Food assistant Cassidy Nydahl Photographs Sean Calitz
- 6 chicken portions (legs and thighs)
- 1 1/2 cups prunes, pitted
- 1/2 cup green olives
- 1/4 cup caper berries
- 1/4 cup red-wine vinegar
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 2T finely chopped thyme
- 3 bay leaves
- 1 cup white wine (Riesling)
- chicken stock
- 2T chopped parsley, to garnish
Place the chicken pieces in a bowl with the prunes, olives, caper berries, vinegar, olive oil, garlic, thyme and bay leaves. Season with pepper, cover and refrigerate overnight.
Preheat the oven to 180°C. Heat a little more olive oil in a shallow baking dish or casserole and brown the chicken pieces, starting skin side down, for about five minutes on each side. Arrange the chicken in a single layer, then add the white wine and deglaze the pan. Add what’s left of the overnight marinade and enough chicken stock to cover the chicken. Cover the dish with a lid or foil and bake for about 30 minutes. Season with salt and garnish with parsley. Serve on a bed of couscous.
This recipe originally featured in the June 2013 issue of House and Leisure.