Chicken Marbella

• 4 chickens (2 1/2 lb. each), quartered
• 1 large head garlic, peeled and pureed
• 1/4 c. dried oregano
• coarse salt and ground pepper
• 1/2 c. red wine vinegar
• 1/2 c. olive oil
• 1 c. pitted prunes
• 1/2 c. pitted green olives
• 1/2 c. capers (bit of juice)
• 6 bay leaves
• 1 c. brown sugar
• 1 c. white wine
• 1/4 c. chopped cilantro (fresh)

1. In large bowl, combine chicken and next 9 ingredients.
2. Cover and marinate overnight refrigerated.
3. Preheat oven to 350u0b0. Arrange chicken in single layer in 1 or 2 shallow pans.
4. Spoon marinade over; sprinkle with brown sugar and pour white wine around them.
5. Bake 50 minutes to 1 hour, basting frequently with pan juices.
6. When done, remove chicken, olives, prunes and capers to a serving platter.
7. Moisten with a few spoons of pan juice.
8. Sprinkle generously with cilantro.
9. Pass remaining juices in sauce boat. Serves 10 to 12 people.
10. Can be served cold, too.

chickens, garlic, oregano, salt, red wine vinegar, olive oil, prunes, green olives, capers, bay leaves, brown sugar, white wine, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348657 (may not work)