Chicken Olivia
Diane Bromberg

Food Editor's Note:  My colleague Julie Weisman contributed this recipe given to her by her neighbor Diane Bromberg.  If Julie says it's good, then it's good!  I like the addition of butternut squash.

2 whole chickens (2 1/2-3 lbs each), quartered
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 cup port wine
3 large cloves garlic, crushed
1 Tbs dried thyme
3/4 cup packed dark brown sugar
salt & pepper
1 1/2 lbs. butternut squash, peeled & cut into 1-inch chunks
1 cup pitted prunes
1 cup dried apricots
15-20 whole shallots

Place the chicken in a large roasting pan.
In a bowl, whisk together the olive oil, vinegar, wine, garlic, thyme, brown sugar, and salt and pepper to taste.  Pour the marinade over the chicken and let it marinate overnight (or up to 3 days), covered in the refrigerator.  Return the chicken to room temperature before proceeding.

Preheat the oven to 350 degrees.  Add the squash, prunes, apricots, and shallots to the chicken in the pan, mixing well to coat with the marinade.  Bake for 1 - 1 1/2 hours until cooked through (165 degrees on a meat thermometer inserted into the thickest part of the thigh) and browned, basting occasionally with the marinade.

Serves 8 or more.

Chicken Olivia