Chicken Marbella

• 4 chickens (about 2 1/2 lb. each), skinned and quartered or comparable amount of breasts
• 1 head (yes, a whole head) garlic, finely pureed
• 1/4 c. dried oregano
• salt and pepper to taste
• 1/2 c. red wine vinegar
• 1/2 c. olive oil
• 1 c. pitted prunes
• 1/2 c. pitted Spanish green olives
• 1/2 c. capers with a bit of juice
• 6 bay leaves
• 1 c. brown sugar
• 1 c. white wine
• 1/4 c. Italian parsley

1. In a large sealable bowl (to keep your refrigerator from reeking), combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
2. Cover and let marinate overnight in the refrigerator. (Note:
3. The chicken must be marinated overnight to blend the flavors and to keep the chicken moist.)
4. Preheat oven to 350u0b0. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
5. Sprinkle chicken pieces with brown sugar and pour white wine around them.
6. Bake for 50 minutes to an hour, basting frequently with pan juices.
7. Chicken is done when thigh pieces pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
8. 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.
9. Pass remaining pan juices in a sauceboat.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903291 (may not work)