Chicken Havana

This reminded me very much of Chicken Marabella from The Silver Palate fame. Here, though, currants instead of prunes, and a lot less garlic. Same delicious taste.

Chicken Havana (thank you What’s Cooking America)

14 chicken breast tenders

2 tablespoons minced garlic

2 tablespoons dried oregano

salt and coarsely ground pepper

1/2 cup red wine vinegar

1/ cup extra virgin olive oil

1/2 cup currants

1/2 cup pitted whole Spanish olives

1/4 cup capers

3 bay leaves

1/2 cup firmly packed brown sugar

1/2 cup dry white wine

chopped fresh cilantro leaves, for garnish (oops! forgot about them!)

In a large resealable plastic bag, combine garlic, oregano, salt, pepper, wine vinegar, olive oil, currants, Spanish olives, capers, and bay leaves. Add chicken, seal and let marinate, refrigerated, 12 hours or overnight.

Preheat oven to 350 degrees F. Place chicken pieces in a 9 x 13″ baking dish. Spoon the marinade over the chicken. Sprinkle chicken pieces with brown sugar and carefully pour white wine into the bottom of the pan. Bake 20 – 25 minutes, uncovered. Remove from oven.

To serve, arrange chicken pieces on serving platter. Strain olives, currants, and capers from the pan juices and place over the chicken; sprinkle with chopped cilantro. Makes 4 – 6 servings.

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