12-16 pieces of chicken – legs, thighs, breasts & wings
1-2 teaspoons salt
Fresh black pepper
6-8 large cloves of garlic, minced
1 generous tablespoon fresh chopped sage
1 teaspoon dried thyme
1/2 cup olive oil
1 generous cup sliced dried apricots
1/2 cup capers with juice
3 Bay Leaves
1/2 cup brown sugar
1 cup white wine
1/2 cup chicken stock

Season the chicken with salt and pepper and combine it with the garlic, sage, thyme, olive oil, apricots, capers and bay leaves. Mix well and let marinate overnight.

Preheat oven to 350°. Arrange chicken with marinade in baking dishes and in one layer. Add wine and chicken broth and sprinkle each piece with brown sugar.

Bake chicken for 50+ minutes to reach an internal temperature of 180°. Cover loosely with foil while baking. No pink juices, you want the juice to be clear yellow. Transfer the chicken to platter and pass sauce on side. Once the chicken is removed from the baking pan, you can add some more chicken broth to make it go further.

Great served with creamy polenta.

Serves 6-8 people

glazed carrots with fresh thyme