Balsamic Marinated Chicken with Olives and Sun-Dried Tomatoes
The cliche about Passover dishes is that they’re dry and tasteless—not so with this moist chicken, thanks to its extended marinating time.
- 2 whole chickens, cut into 8 pieces
- 2 cups Kalamata olives, pitted
- ¾ cup oil-packed sun-dried tomatoes, plus ¼ cup of their oil
- ½ cup dry white wine
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Combine the chicken, olives, sun-dried tomatoes and their oil, wine, vinegar, salt, and pepper in a large baking dish. Coat the chicken evenly with the marinade, turning the pieces several times with your hands. Cover tightly with aluminum foil and refrigerate for 24 to 48 hours.
- Remove the chicken from the refrigerator and bring to room temperature, about 1 hour.
- Preheat the oven to 400°F. Turn the chicken in the marinade to coat once again. Bake, uncovered, moving the chicken pieces around several times to allow for even cooking, for about 1 hour, until cooked through.
Makes 8 to 10 servings