Getting back to work after a full year of maternity leave might not be easy for most of the new moms like me. Yes, I heard you, non-Canadian moms, sometimes life is just so unfair at the other side of the planet.
Besides what I had anticipated before about my returning to the office, I also have hard time keeping my blog updated. I do still cook as we still need to eat though I’m tired after work. And so I have tons of finished product photos archived in my folder that I have to post them before I forget how I cooked them.
Ingredients (serves 4):
Directions:
In a large bowl combine garlic, oregano, salt and pepper, vinegar, olive oil, dried fruit, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely. Cover and let marinate overnight in refrigerator.
Preheat oven to 350F.
Arrange chicken in a single layer in a shallow baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes, basting frequently with the pan juice.
Transfer chicken, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley. Serve remaining juice in a gravy boat.
