Hey Susie - I was talking with a friend this morning and she pointed me to your “Three Ring Circus” blog (www.susanekberg.com) ... HOW INCREDIBLE!!! I got the terminology instantly!!! —and you did such an excellent job of explaining the 3 gyros ... LOVED all of it ... THANK U, THANK U, THANK U ... I’ll call your office next week to schedule a session! - P. Alexander
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Serves 4 (I usually double this recipe, as everyone loves it so much, and we like at least one day of leftovers).
2 chicken breasts, split into halves
2 cloves garlic, chopped fine
1 medium shallot, chopped (a shallot looks like a big green onion, kind of)
1 1/2 T oregano, dried
1 t. salt (I use himalayan pink salt - it’s goooood for you!)
1/2 t. pepper
1/4 c. red wine vinegar
1/4 c. olive oil
1/2 c. dry white wine (or whatever white wine you’ve got sitting around, just waiting to be eaten and cooked with)
2/3 c. pitted prunes, halved
1/2 c. pitted Spanish green olives
2 strips bacon, diced
Preheat oven to 350 degrees.
In a large bowl, combine garlic, shallot, oregano, salt, pepper, vinegar, olive oil and wine.
Arrange chicken pieces in a single layer in a baking dish (8x8 if single recipe, 9x12 if making double). Scatter prunes and olives over the chicken and pour marinage over the top. Sprinkl diced bacon over the chicken.
Bake for 50 minutes.
This may SOUND weird, to combine all of these different tastes, but trust me - it is an amazingly tasty, easy dinner. I serve it over whole wheat couscous.
See all my delicious recipes in Recipes du Jour.