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Balsamic-Marinated Chicken with Olives and Sun-Dried Tomatoes PDF Print E-mail


From The Modern Menu - Simple. Beautiful. Kosher.
By Kim Kushner, Gefen Publishing

The key to this ridiculously succulent chicken is in the extended marinating. Don't skimp on the 24-hour (48 hours is even better!) soak in vinegar—it will bring raves. Avoid using canned olives if at all possible—those in the olive bars at gourmet supermarkets are far superior.


2 whole chickens, cut into 8 pieces
2 cups Kalamata olives, pitted
¾ cup oil-packed sun-dried tomatoes, plus ¼ cup of their oil
½ cup dry white wine
3 tablespoons balsamic vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


Combine the chicken, olives, sun-dried tomatoes and their oil, wine, vinegar, salt, and pepper in a large baking dish. Coat the chicken evenly with the marinade, turning the pieces several times with your hands. Cover tightly with aluminum foil and refrigerate for 24 to 48 hours.
Remove the chicken from the refrigerator and bring to room temperature, about 1 hour.
Preheat the oven to 400°F. Turn the chicken in the marinade to coat once again. Bake,
uncovered, moving the chicken pieces around several times to allow for even cooking, for about 1 hour, until cooked through.


Serves 8 to 10

Recipe, kosher, poultry


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