Chicken Marbella

Ingredients

4 2.5 lb chickens, quartered

1 head garlic, peeled, pureed

cup dried oregano

1 salt and pepper to taste

cup red wine vinegar

cup olive oil

1 cup pitted prunes

cup pitted, grn spanish olives

cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

cup Italian parsley, or cilantro

Preparation

In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prunes, olives, capers and juice, and bay leaves.

Cover and let marinate, refrigerated, overnight.

Preheat over to 350F.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.

Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 min to 1 hr, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat.