This is my own version of a healthy chicken recipe I had at a dinner party. I have severe food allergies and every so often I will find a recipe that I can modify and eat. This recipe is one of my favorites.

If you’re wondering how I came up with the name… Growing up, the relatives spoke Yiddish in the house. I’d hear them say, “The whole Mishpocha.” They meant it as the whole group, the whole family, everything but the kitchen sink. But I mean it as in, “Chicken that the whole family will enjoy.” I put everything but the kitchen sink in the recipe, the whole kit and caboodle. It’s sort of a play on words! So ENJOY!

Mishpocha Chicken – Healthy Chicken Recipe

I change up the ingredients now and again to get a slightly different flavor. And at first I put at least 4 more ingredients in addition to what is below. It tasted good the first time I made it. But by the second time, the family decided they didn’t want everything but the kitchen sink in the recipe. However, the name stuck.

I serve it over steamed white rice with a side of asparagus and a salad. I cut the brown sugar in half from what it was supposed to be in the original recipe. The recipe also calls for 3/4-cup of olive oil which is wonderful for most people. However, I can’t digest foods with too much oil so I only use 1/4 to 1/2-cup. Sometimes I’ll add more of the juice from the olives and I definitely use less garlic.

Experiment like I did and see how you do. And if you make a batch that comes out amazing, PLEASE take a photo for me to use on this blog post.

Ingredients
1 – 2 packages of boneless thighs (about 4 lbs.), but any boneless chicken will do.
2 Tbsp. chopped garlic (if you don’t do well with garlic, put less)
1-cup oregano (I’ve lowered this to ¼ to ½ cup)
8 ounces pitted olives with little bit of juice
1 regular jar of capers with a little of the juice
2 bay leaves or four small bay leaves (I leave these out or use according to desired taste)
1 package dried plums or prunes
½-cup brown sugar
½-cup red wine vinegar
½-cup to 1 cup white wine
¾-cup olive oil

Baking instructions
Marinate overnight (You don’t have to but it really brings out the flavor.)
Bake at 350 for an hour.

Crock Pot instructions
Put everything inside of crock pot, stir it up, then set crock pot for 4 hours on high.
If there’s not enough liquid is in the crock pot, add a little water or chicken stock.
(All crock pots are different, so if you know your crock pot burns things, adjust time or use medium to low setting for longer.)

Substitutes and changes:
Put brown sugar to taste or remove all together.
¼-cup of olive oil
1 apple cut up into small pieces (I LOVE adding diced apples!)
½ onion cut up fine

Sometimes I blend the liquid ingredients with seasonings in a blender so the dry seasonings don’t pool in various spots.

Note: I found that using chicken with bones made it difficult because I had to find and pick out the bones after the chicken fell apart in the crock pot.

If you like this recipe or have any suggestions or alterations you think worked out well, please comment below. The world is always looking for new healthy chicken recipes that the whole family will love!

©2009 Susie Glennan
All Rights Reserved.