Chicken Venezia – Food & Home Magazine
This chicken venezia dish can be prepared ahead and baked on the day that you want to serve it. It needs a wine with richness and minerality.
Ingredients
- 2kg chicken pieces
- 1 garlic bulb, peeled and puréed
- 30ml dried oregano
- salt and freshly ground black pepper, to taste
- 60ml red wine vinegar
- 60ml olive oil
- 125ml pitted prunes
- 125ml pitted green olives
- 3 bay leaves
- 60ml capers, with a little brine
- 100g brown sugar
- 125ml white wine
- 30ml parsley or coriander, finely chopped
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