Chicken Marbella

By nancytripp

Ingredients

• 4 chickens, 2.5 lbs each, quartered
• One head garlic, peeled and finely pureed
• 1/4 c. dried oregano
• Coarse salt and freshly ground black pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley or fresh cilantro, finely chopped

Details

Servings 10

Preparation

Step 1

In large bowl, combine chicken quarters, garlic, oregano, pepper, coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees. Arrange chicken in 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 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked w/ fork at their thickest, yield clear yellow juice. With slotted spoon, transfer chicken, prunes, olives, capers to serving plate. Moisten with several spoonfuls of pan juices; sprinkle generously with parsley or cilantro. Pass remaining pan juices in sauceboat.