Red Wine + Black Olives + Olive Oil + Capers + White Wine = Kitchen Sink Chicken

This dish does not require much work to serve a large crowd. Its combination of flavors may lead guests to believe you slaved in the kitchen for hours. Accept the kudos, but don’t expect an invitation to dinner because no one will want to compete with this winning chicken dish. It’s that good!


  • 4 chickens, cut each into 12 pieces (ask your butcher to do this for you)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 garlic cloves, peeled and mashed
  • 1/2 cup dry oregano
  • 1/2 cup red wine vinegar
  • One 15-ounce can or jar black olives, pitted and drained
  • One 15-ounce can or jar green olives, pitted and drained
  • 1/2 cup olive oil
  • 1 large package pitted prunes
  • 1 small bottle green capers, drained
  • 6 bay leaves
  • 1/2 cup brown sugar
  • 1 cup white wine
  • 1 cup yellow raisins
  • 2 tablespoons parsley, chopped (optional)
  • Hot sauce (optional)


  1. In a large plastic container with a lid, combine all ingredients except the chicken and optional ingredients of parsley and hot sauce.
  2. Clean and dry chicken. Add chicken to the container, cover and shake so mixture covers the chicken.
  3. Place in refrigerator for one day. Shake from time to time.
  4. Preheat oven to 350°F.
  5. Remove the container from the refrigerator and pour into two large casserole pans. Cover with foil.  Bake for 1 1/2 hours until chicken is cooked through. Remove from oven.
  6. If you prefer your chicken well done like I do, remove foil and broil for 5 minutes or until golden brown.
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