from Tina Duclos (and The Silver Palate Cookbook)
Preparation time: 20 minutes
Marinating time: 12 or more hours
Cooking time: approximately 1 hour
Yield: 12-14 servings
4 chickens, 2-1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1. Arrange each piece of chicken in a casserole pan close together. Mix marinade together and pour over chicken. Marinate over night.
2. On the next day, sprinkle chicken with brown sugar.
3. Bake at 350 degrees in a preheated oven for 50 to 60 minutes.
Tina recommends browning the chicken at a higher heat and then putting foil over the top and baking. I'll probably skip that part...too much work.