Mediterranean Chicken

 

3 lbs chicken pieces, skinned

Salt and pepper

2 tbsp olive oil

3/4 cup dried plums

1/2 cup dry white wine (or water)

1/4 cup capers

1/4 cup green olives, pitted

3 large cloves garlic, minced

1 1/2 tsp dried rosemary, crumbled

1 tsp dried oregano

Season chicken with salt and pepper. In a large nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients. Cover and cook, stirring occasionally, for 30 minutes, or until chicken is tender.

Serve chicken over cooked rice or pasta.

 

 

 

 

 

 

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