Chicken Marbella

• 10 pounds chicken, whole four birds
• 1 each garlic
• 1/4 cup oregano
• 1/2 cup olive oil
• 1 cup prunes pitted
• 1/2 cup green olives
• 1/2 cup capers
• 6 each bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup italian parsley chopped

1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
2. Cover and let marinate, refrigerated, overnight.
3. Preheat oven to 350F (180C).
4. 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 1 hour, basting frequently with pan juices.
7. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice.
8. With a slotted spoon transfer chicken, prunes, olives and cpaers to a serving platter.
9. Moisten with a few spoonfuls of pan juices and springle generously with parsley.
10. Pass remaining pan juices in a sauceboat.

chicken, garlic, oregano, olive oil, prunes pitted, green olives, capers, bay leaves, brown sugar, white wine, italian parsley

Taken from recipeland.com/recipe/v/chicken-marbella-45294 (may not work)