Nancy made this for us last year, and it was great. Apparently a classic. Adding it to the blog now because it’s today’s shopping list.
- 4 chickens, 2½ pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- ¼ cup dried oregano
- coarse salt and freshly ground black pepper
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 cup pitted prunes
- ½ cup pitted Spanish green olives
- ½ cup capers or caperberries with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- ¼ cup chopped Italian parsley or cilantro
In a large bowl combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
Preheat oven to 350°F. 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.
Bake for 50 minutes to 1 hour, basting frequently with the sauce. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add sauce and sprinkle with parsley or cilantro.