Marinated chicken baked with pineapple, served over rice with almonds and prunes.

Steps

1. Wash and dry chicken pieces.
2. Mix soy sauce, 1/4 cup wine and next five ingredients. Pour over chicken and marinate several hours, turning occasionally (in the fridge).
3. Cook onions in 4 tbsp butter until golden. Remove onions.
4. Remove chicken from marinade, dry and dredge with flour. Brown in drippings in skillet.
5. Add onions and marinade, cover and cook 45 minutes.
6. Cook and drain rice and keep hot.
7. Brown pineapple slices in 1 tbsp butter.
8. To serve, mix rice, almonds, prunes and pimento and heap on large serving platter.
9. Arrange chicken and pineapple slices around edge.
10. Add 1/2 cup wine to drippings. Heat well and serve as a sauce. Makes 6 servings.