Chicken Marbella

• 4 chickens, 2 1/2 pounds each, quartered (or, if you prefer, use only thighs and legs) or cut into serving size pieces
• 1 head garlic, peeled and finely pureed
• 1/4 c dried oregano
• coarse salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
• 1@ cup olive oil
• 1 cup pitted pruned
• 1/2 c pitted Spanish green olive
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley, finely chopped

1. In large bowl combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350
3. 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
4. Bake for 50 minutes to 1 hour, basting frequenetly with pan juices. Chicken is done when thigh pieces pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. 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 sauceboat.
6. To serve Chicken Marbella cold, cool to room temp in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temp before serving. Spoon some of the reserved juices over chicken.

chickens, garlic, oregano, salt, red wine vinegar, olive oil, green olive, capers, bay leaves, brown sugar, white wine, italian parsley

Taken from www.epicurious.com/recipes/member/views/chicken-marbella-1273062 (may not work)