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Note: Marinade needs at least 2h or overnight. |
Ingredients
- 1/2 c red wine vinegar
- 1/2 c brown sugar
- 1/4 c EVOO (extra virgin olive oil)
- 30 pitted green olives, crushed
- 3 garlic cloves, crushed, plus 2 heads of garlic, separated into unpeeled cloves
- 1 4 lb chicken, cut into 8 pieces
- Salt and ground pepper
- 1/2 c dry white wine
- 4 small fennel bulbs, quartered lengthwise and cored
- 1/4 c dried currants
- 1 tbsp soy sauce
- 4 8" pitas, warmed
- Fresh sprigs of oregano for garnish
Steps
- In a food processor, combine olives and crushed garlic, then add vinegar, brown sugar, olive oil, process to a paste.
- Season the chicken with salt and pepper; Put the chicken in a bowl and pour the marinade over it. Add teh wine and water and turn the chicken to coat. Cover and refrigerate at least 2 h or overnight.
- Preheat oven to 400ºF. Arrange chicken pieces skin side up, in a large flame-proof roasting pan. Scatter the fennel and unpeeled garlic around the chicken. Cover with foil and bake on the top shelf of the oven for 30m. Turn the fennel and bake for 20m. Uncover pan, raise temp to 500ºF and bake for 20m, or until chicken is lightly browned and cooked through.
- Trasnfer the chicken, fennel and garlic to a large heatproof bowl. Add teh currants and soy sauce to the juices in the pan and cook over moderate heat until slightly reduced, about 5 minutes.
- Cover a platter with the pitas, top with the chicken, fennel, and garlic and pour the currant sauce over all. Garnish with the oregano sprigs and serve.