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Portuguese Chicken

  • Author: Meagan


You’ve for sure had a version of this as Chicken Marsala, Mediterranean Chicken or any other variety of dishes that combines chicken with fruit, olives and a tangy sauce.  This particular goodness is directly from our friend Leslie and because the idea is to marinate it as long as possible, it’s a great dish to have ready ahead of time and in the freezer (uncooked and in a sturdy Ziploc bag).  Great for a crowd! and the recipe also works brilliantly with white beans or tofu instead of chicken if you’re looking for vegetarian options – enjoy!



3 or 4 chicken breasts, but into bite-sized pieces

1/2 c. olive oil AND 2/3 c. red wine vinegar

1 1/22 c. large green olive (with pits)

1 head of garlic, cleaned and crushed or finely chopped

1 1/22 c. pitted prunes, cut in half

1 small jar of capers (118 mL) – drained and rinsed, about 1/2 c.

1/4 c. fresh oregano, chopped

Before baking – 1 c. dry white wine AND 1/4 c. brown sugar


In a large glass bowl combine the chicken thru oregano and mix well.

Cover tightly (very potent!) and marinate at least overnight, or place all in a large Ziploc for the freezer if you’re really planning ahead.  Usually when I go to the trouble of making this, I mix 2 bowls separately, allow them both to marinate overnight and then transfer one bowl to a freezer bag and cook the other for dinner.

When you’re ready to cook it, preheat the oven to 350 and pour the contents of the bowl into an appropriately sized casserole dish – I use a 9 x 13 pan.  Then pour and sprinkle the white wine and brown sugar evenly over the whole thing.

Bake for about 45 minutes, stirring halfway through.  Serve over couscous or rice – and beware of how the garlic can stay with you!

  • Category: Chicken, Freezes Well, Make-ahead, One-pot Meal


From Meagan's Kitchen

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