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Honey Chicken

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Posted on 2008-09-11

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Honey Chicken 14698 views
1.00 avg rating
16 votes



12 chicken thighs
1/2 c red wine vinegar
1/4 c extra-virgin olive oil
1 T capers
6 garlic cloves, minced or pressed
2 T dried oregano
10 ounces pitted green olives
1/2 c honey
1/2 c dry white wine


Mix together all ingredients except for the chicken, honey and wine. Set the marinade aside briefly in order to rinse and thoroughly clean the chicken thighs. Place them in a non-reactive, ovenproof casserole and top with marinade. Cover the casserole dish and refrigerate over night or for at least 8 hours. Turn at least once.

Preheat your oven to 375F. Place chicken thighs skin side up and pour the wine over them. Brush the thighs with honey and cover the pan with foil. Bake for 50 minutes, then remove the cover and bake another 10-20 minutes until tops are golden.

Author Comments

This savory chicken recipe, adapted from The Essential Book of Jewish Festival Cooking by Phyllis Glazer, highlights the sweetness of honey.



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