or......you could play with this.....
This was the original that I used for catering a lot - it's in Journey...HOme book:
I developed this dish for a customer years ago and it turned out so well, it was added to my catering menu. It’s much tastier with the skin left on, but it certainly can be enjoyed using skinless pieces.
Chicken Carinci
2 T. olive oil, divided
2 large garlic cloves, minced
3 T. capers, drained, coarsely chopped
2 T. brown sugar
1/4 cup balsamic vinegar
1/2 cup dry white wine
6 chicken breast halves, skin on or off
Salt & freshly ground black pepper
Set oven to 375°F.
Combine the garlic, capers and brown sugar in a small bowl and set aside.
In another small bowl combine the vinegar, wine and 1 T. of the olive oil; set aside.
Spray a 9”X12” baking dish with cooking spray and place chicken so edges are touching in the prepared dish, skin side up.
Rub the chicken with the other 1 T. olive oil; sprinkle with salt and pepper. Rub the garlic mixture over the pieces and drizzle with the wine mixture.
Place the chicken in the preheated oven, uncovered, and bake until done to an internal temperature of 165°F. , basting with the juice twice during the baking time of 40-45 minutes or until chicken is done.
Remove chicken to a serving platter and drizzle some of the sauce over and around the chicken; pass the rest of the sauce separately.
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and, this is the new version - I'm going to try it with 1 T. brown sugar and see how that is.
Chicken Carinci Travel Version
Years ago I developed a chicken dish for a Christening and it quickly became a favorite catering & family item. But, the method is rather involved for a travel recipe, so back to the drawing board and this version can be done in the smallest and meager-equipped kitchen.
6 to 8 chicken breasts or thighs, skin on or off
1/2 cup dry white wine
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons capers, drained, coarsely chopped
2 tablespoons TRY 1 T. brown sugar
Salt and freshly ground black pepper
Layer the chicken pieces in a roasting pan which has been oiled or sprayed with cooking spray.
Combine remaining ingredients and pour over the chicken. Marinate in the refrigerator for at least 30 minutes. Preheat oven to 375°F.
Place chicken in oven, uncovered, and bake until done to an internal temperature of 165°F or the juices run clear when pierced with a knife, about 40 to 45 minutes. Baste with the juice twice during the baking time.
Remove chicken to a serving platter and drizzle some of the sauce over and around the chicken, pass the rest of the sauce separately.
Throw a few potatoes on the grill while the chicken in cooking and top them with the jus from the chicken.
Cook’s Note: any leftover chicken is very good used as a topping for a pizza.