Ingredients

The following ingredients have 10 Servings
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup olive oil
  • 1 head garlic, (peeled and pureed)
  • 1/4 cup dried oregano
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers
  • 3 tablespoons juice from capers
  • 6 bay leaves
  • 4 whole chickens, 2 1/2 pounds each, (quartered)
  • 1 cup brown sugar
  • 1 cup white wine
  • 1/4 cup fresh parsley, (chopped)

Instruction

  • In a large mixing bowl (large enough to accommodate all the chicken pieces), whisk together red wine vinegar, olive oil, garlic puree, oregano, and salt and pepper. Mix in prunes, olives, capers, caper juice, and bay leaves. Add the chicken, cover, and marinate overnight.
  • Preheat oven to 350 degrees.
  • On 2 rimmed baking sheets, arrange chicken pieces in a single layer; spoon marinade (including prunes, olives, and capers) evenly over chicken. Sprinkle chicken with brown sugar and pour white wine around them.
  • Carefully place baking sheets in preheated oven for 50 minutes to 1 hour, basting often. Bake until chicken is done, or an instant-read thermometer, inserted into the thickest part of the thigh, but not touching the bone, reads 165 degrees.
  • Transfer chicken pieces to a serving platter then top with prunes, olives, and capers. Spoon pan juices on top. Sprinkle with parsley