2 KOL Foods organic-fed, pastured chickens cut into eighths
2 cup pitted prunes
1 cup pitted Spanish green olives
1 cup capers, with a bit of juice
1 head of garlic, peeled
1/8 cup dried thyme
1/8 cup dried oregano
1 tablespoon granulated garlic
2 teaspoons of salt
¼ teaspoon freshly ground pepper
1 cup dry red wine
2 tablespoons chopped parsley for garnish
Pat your chicken dry with a paper towel and season with the dried herbs.Place in a large roasting dish. If you plan to cook in a tagine, transfer the chicken to the tagine for cooking after has marinated.
Add olives, capers, prunes and wine and refrigerate for at least two hour. Overnight is ideal. If you’re really preparing ahead, two days is great too.
Preheat the oven to 425 degrees and put the chicken in the oven, uncovered, for 45 minutes.
Reduce the heat to 350 degrees and cook for another 15-30 minutes until the chicken is fully cooked. To check if your chicken is fully cooked, use a meat thermometer and make sure the internal temperature is 165 degrees.
When serving, place the chicken on a serving platter and spoon some of the liquid, as well as the prunes, capers and olives over the chicken. Garnish with chopped parsley.