Ploughman’s Lunch

CHEESE

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Prep: 15 minutes
Cook: 1 hour
Additional: 8 hours
Total: 9 hours 15 minutes
Servings: 6

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

1 lb (455 g) mixed ripe Ontario greenhouse tomatoes (heirlooms can add a punch of colour!)
4 Ontario greenhouse mini cucumbers (or 2/3 Ontario greenhouse English cucumber)
1 Ontario greenhouse pepper (be as colourful as you want!)
1/3 cup (80 mL) thinly sliced red onion
1 cup (250 mL) cubed feta
1/2 cup (125mL) Kalamata olives
1 tsp (5 mL) dried oregano
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (30 mL) red wine vinegar
Salt and pepper to taste

Cut tomatoes into wedges.
Cut cherry and grape tomatoes in half. Slice cucumbers on bias. (If using English cucumber, halve lengthwise first.)
Cut pepper into bite-size pieces.
Place vegetables in large mixing bowl with onion.
Top with feta and olives
Drizzle with oil and vinegar.
Season with oregano, salt and pepper.
Mix thoroughly.
Transfer to serving dish.