4 chickens, 2.5 pounds each, quartered
1 head garlic, peeled and finely pureed
¼ cup dried oregano
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped
Coarse salt and pepper to taste
In a large bowl, combine chicken quarters, garlic, oregano, pepper and coarse salt, vinegar, olive oil, prunes, olives, capers, and bay leaves. Cover, refrigerate, and marinate overnight.
Preheat oven to 350 degrees. 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 minutes to 1 hour, 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 with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving.
Source: Silver Palate Cookbook
Volunteer Chef: Eileen Kincaid