Ingredients

The following ingredients have 11 Servings
  • Two (3 1/2- to 4-pound) bone-in, skin-on chickens, cut into pieces
  • 1 garlic head (finely puréed)
  • 1/4 cup dried oregano
  • Coarse salt and freshly ground pepper (to taste)
  • 1/2 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 cups pitted dried plums
  • 1 cup pitted green olives (or a mix of olives such as Greek, Moroccan, or French)
  • 1/2 cup capers (with about a tablespoon of their juice)
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup finely chopped flat-leaf parsley or cilantro leaves

Instruction

  • Place the chicken pieces in a large bowl. Add the garlic, oregano, coarse salt and pepper, vinegar, olive oil, dried plums, olives, capers and juice, and bay leaves. Rub the chicken well with the marinade and refrigerate, covered, ideally overnight but at least for 2 hours.
  • Preheat the oven to 350°F (175°C).
  • Arrange the chicken in a single layer in 1 or 2 large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around but not on them.
  • Bake for about 40 minutes, basting every 10 minutes with the pan juices.
  • Using a slotted spoon, arrange the chicken, dried plums, olives, and capers on a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with the parsley or cilantro. Serve the remaining pan juices in a separate bowl.