This is the dish that Vanessa made for us the other night. We finished up the leftovers by pouring them over baked potatoes tonight. It was DELICIOUS! (or "Off the Richter scale" as Rob just said.) (I didn't eat any of the chicken, but Rob said that was also excellent. I just used the sauce and extras and they were wonderful.)
150 ml (2/3 cup) Red Wine Vinegar
2 cloves garlic, crushed
30 ml (2 tbsp) freshly chopped oregano
salt and black pepper
150 ml (2/3 cup) olive oil
150g (6 oz) ready to eat dried prunes, quartered
150g (6 oz) ready to eat dried apricots, quartered
100g (4 oz) green olives
50g (2oz) capers
4 large boneless, skinless chicken breasts
40g (1 1/2 oz) brown sugar
175 ml (6 fl oz) white wine
Mix together the vinegar, garlic, oregano, seasoning, oil; prunes, apricots olives, capers and bay leaves in a large bowl. Place the chicken in the marinade, cover, refrigerate and leave to marinate for 4 hours or overnight if possible.
Preheat the oven to 325 F (180 C, Gas Mark 4).
Arrange the chicken in a shallow baking dish in a single layer and pour over the marinade. Sprinkle the chicken with brown sugar and pour the wine around. Bake for 30 - 40 minutes until the chicken is well browned.
Serve over rice or cous cous.