This recipe was adapted from “The Silver Palate” cookbook that I purchased when holidaying in Canada. This chicken dish is a real winner. What a fruity morsel, juicy and delicious. Enjoy!
Serves
1
Prep time
5 Minutes +
Marinating: 2 hours +
Cooking time
25-30 Minutes in Air Fryer
40-45 Minutes in Oven
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 8 pitted punes
- 6 pitted green olives
- 2 tablespoons capers
- 1 teaspoon caper water
- Pinch dried oregano
- 4 garlic cloves, peeled, bruised and halved
- 2 bay leaves
- Salt and Pepper
- 1 chicken breast
- 2 – 3 tablespoons brown sugar
- 4 tablespoons white wine
Garnish *optional
- 2 tablespoons fresh parsley, chopped
Method
- Place the chicken breast, oil, vinegar, prunes, capers, bay leaves, oregano, garlic, salt and pepper, into a zip lock or bowl. Rub the liquid into the chicken then refrigerate for at least 2 hours to enable the flavours to soak into the flesh.
- Preheat the Air Fryer 195ºc or oven 190ºc
- Remove the chicken from the fridge and place into a small ovenproof dish
- Pour the marinade evenly over the chicken
- Sprinkle the brown sugar evenly over the chicken breast
- Drizzle the white wine around the chicken
- Place the dish into the Air Fryer and cook for 25-30 minutes or until cooked through.This will depend on the size of the chicken breast
- If using the oven it will take longer to cook, use a thermometer to test the breast chicken should reach 75ºc
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