Source: The Silver Palate Cookbook
for 10-12 people
4 21/2-lb Chickens, quartered; or 8-10 lbs of chicken parts.
2 heads (repeat, heads, not cloves) of Garlic, peeled & finely pureed.
1/2 cup Oregano
10 to 12 Bay Leaves
1 cup red wine Vinegar
1 cup Olive Oil
2 cups pitted Prunes
1 cup pitted Spanish (green) Olives
1 cup Capers, with a bit of juice (optional)
Salt & freshly ground Pepper, to taste.
2 cups brown sugar
2 cups white wine
1/4 cup fresh parsley or coriander, chopped, for garnish
1. In large bowl, combine chicken, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers & juice, bay leaves. Cover & marinate, refrigerated overnight.
2. Preheat oven to 350o F. Arrange chicken in single layer in 1 or 2 baking pans. Spoon marinade over all, evenly. Sprinkle chicken with brown sugar, and pour wine around chicken parts.
3. Bake, covered, 50 to 60 minutes, basting frequently with pan juices.
4. With slotted spoon, transfer chicken, prunes, olives, and capers to the serving platters. Moisten with a few spoonfuls of pan juices; sprinkle w/parsley or coriander (cilantro) . Serve remaining juices in gravy boat.