This can be a main course dish, and the distinctive colors and flavors of the prunes, olives, and capers will make it a favorite. Its good hot or at room temperature. If prepared with drumsticks and wings, it makes a great appetizer.
The overnight marination is essential. The chicken keeps and even improves over several days in the refrigerator. It travels well and makes excellent picnic fare.
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 capers with a bit of juice
- 6 bay leaves
- 1 head or garlic, peeled and finely pureed
- 1/4 cup dried oregano
- Coarse salt and freshly ground pepper to taste
- to taste
- 4 chickens (2 1/2 pounds each) quartered
- 1 cup brown sugar
- 1 cup dry white wine
- 1/4 fresh Italian parsley or fresh cilantro, finely chopped
Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano,and salt and pepper in large bowl. Add chicken and stir to coat. Cover and refrigerate overnight
Preheat oven to 350
Arrange chicken in a single layer in one or two large, shallow baking dishes and spoon marinate over it evenly. Sprinkle wit the brown sugar and pour the white wine around the chicken.
Bake, basting frequently with the pan juices until the thigh pieces yield clear yellow (not pink) juice when pricked with a fork. Approximately 50 minutes to 1 hour.
With a slotted spoon, transfer the chicken, prunes, olives,and capers to a serving platter. Moisten with the pan juices and sprinkle with parsley or cilantro.
Put the remaining juices in a gravy boat and serve.