Spanish Baked Chicken

[nverland]

Spanish Baked Chicken
Prep time: 2 hours Cook time: 50 minutes Yield: Serves 4

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced or halved pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine

Method

1 Make marinade: In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.

2 Marinate the chicken: Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.

3 Place chicken in baking dish, cover with marinade, wine, brown sugar: Pre-heat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.

4 Bake: Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves. Serve