Spanish Baked Chicken

• Gluten free

• Meat

  • 3 lbs Chicken parts

• Produce

  • 3 Bay leaves
  • 1/2 tsp Garlic powder
  • 1/2 cup Golden raisins
  • 2 tsp Oregano, fresh

• Condiments

  • 1/4 cup Green olives, pitted

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Dash Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup Red wine vinegar

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on simplyrecipes.com

Description

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• Dash of pepper
• 3 bay leaves
• 1/2 cup golden raisins
• 1/4 cup sliced or halved pitted green olives
• 3 pounds chicken parts
• 2 Tbsp brown sugar
• 1/2 cup dry white wine

Directions

• 1 Make marinade: In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. 2 Marinate the chicken: Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight. 3 Place chicken in baking dish, cover with marinade, wine, brown sugar:  Pre-heat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar. 4 Bake: Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.