Civet De Poulet

• 2 lb. boneless chicken breasts
• 8 cloves garlic, mashed
• 1 Tbsp. oregano
• salt and pepper to taste
• 1/2 c. red wine vinegar
• 1/2 c. olive oil
• 1 c. pitted prunes
• 1/2 c. capers
• 6 bay leaves
• 1 c. brown sugar
• 1 c. white wine
• 1/4 c. minced parsley
• 1/2 c. Spanish olives, halved

1. Trim chicken; cut into bite size pieces.
2. Marinate 8 hours in a mixture of the garlic, oregano, salt, pepper, vinegar, oil, prunes, olives, capers and bay leaves.
3. Pour into roasting pan in a single layer.
4. Combine sugar with wine.
5. Pour over chicken mixture.
6. Bake in a 425u0b0 oven for 10 minutes.
7. Do not overcook. Add parsley.
8. Serves 4 to 6.

chicken breasts, garlic, oregano, salt, red wine vinegar, olive oil, prunes, capers, bay leaves, brown sugar, white wine, parsley, spanish olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993200 (may not work)