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Ingredients
12 skinless, bone-in chicken thighs (about 4 1/2 pounds)
1 cup pitted dates, halved
1 cup sliced pitted green olives
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup dry white wine or dry vermouth
1 tablespoon honey
Instructions
1 cup pitted dates, halved
1 cup sliced pitted green olives
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup dry white wine or dry vermouth
1 tablespoon honey
1. Mix chicken thighs, dates, olives, oil, vinegar, garlic, salt and pepper in a 13-by-9-inch baking dish. Cover and refrigerate at least 2 hours or overnight.
2. Preheat oven to 350F.
3. Toss chicken mixture; pour wine over all and drizzle with honey. Bake uncovered, basting often, about 1 1/2 hours, until browned and fragrant. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, “Relish New American Farmers,” November 2007.
2. Preheat oven to 350F.
3. Toss chicken mixture; pour wine over all and drizzle with honey. Bake uncovered, basting often, about 1 1/2 hours, until browned and fragrant. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, “Relish New American Farmers,” November 2007.
