This was a popular and exotic dinner party recipe in the “mod” 1960s. My mother-in-law made the traditional version for us recently, and though my husband typically doesn’t like fruit with meat, even he licked his plate clean! I cut the amount of brown sugar called for in the original version immensely because I feel the prunes add a lot of sweetness. You could even omit the sugar entirely and still enjoy a sweet-tasting meal.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Arrange the chicken in a single layer in the pot. Sprinkle with the prunes, olives, and capers.
Step 4
In a small bowl, mix the vinegar, olive oil, wine, brown sugar, oregano, and parsley until the sugar dissolves. Pour half of the mixture evenly over the chicken. Add the potatoes and season lightly with salt.
Step 5
Spread the mushrooms in a layer. Top with the Brussels sprouts. Pour the rest of the liquid over all and tuck the bay leaves into crevices.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 584
Step 8
Protein: 32g
Step 9
Carbohydrates: 66g
Step 10
Fat: 21g
Step 11
Cholesterol: 75mg
Step 12
Sodium: 110mg
Step 13
Fiber: 7g
