Chicken thighs with honey, olives and oregano
About 2 hours, plus marinating time
Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer. Even though some sources say that the honey of the Bible was made of dates, grapes, figs or carobs, dishes sweetened by honey are a frequent feature of Rosh Hashana fare. This dish may be prepared several hours in advance and reheated in the oven.
12 chicken thighs (or one 4 1/2- to 5-pound chicken, cut up)
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon capers (packed in brine), drained and coarsely chopped
6 garlic cloves, minced or pressed
2 tablespoons dried oregano
2 cups pitted green olives
Freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup flavorful honey (not clover)
1. Rinse the chicken thighs
and place in a bowl. Pour over boiling water to cover and let stand for 2 to 3 minutes. Using a sharp knife, scrape the skin to remove excess surface fat. Dry the pieces and place them in a nonreactive ovenproof casserole.
2. Make a marinade
by combining the red wine vinegar, olive oil, capers, garlic, oregano and olives. Taste, and season if desired with salt and pepper. Toss the marinade with the chicken, cover and refrigerate at least 8 hours, preferably overnight, turning occasionally.
3. Heat the oven
to 375 degrees. Turn all the chicken thighs skin up, and pour the wine over. Brush the thighs generously with honey, and cover the pan with aluminum foil. Bake for 1 hour, then remove the cover and continue to bake until the tops of thighs are golden brown.