Page 129 - UMass2018_CookBook

Preparation (CONTINUED)
4. Bake until the thigh pieces yield a clear yellow juice when pricked with a fork, 50
to 60 minutes (about 45 minutes if using boneless chicken), basting 2 or 3 times with the pan juices once the chicken starts to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover loosely with aluminum foil.)
5. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil, then reduce to about 1⁄2 cup. Strain into a heatproof bowl, add the parsley and pour the sauce over the chicken.
Note: To make ahead, I often put the chicken and the marinade in large freezer bags and freeze. This works wonders. This is also a trick my mom taught me. It works especially well if you are traveling and need to bring the food with you: Pack the frozen chicken in the bottom of the cooler and then pack the cooler. When you get to your destination, put the semi-defrosted chicken in the refrigerator and thaw completely, then cook as directed. I sometimes use a combination of boneless chicken breasts and thighs. This makes for a more portable and easy dinner to eat.
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