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4 chickens, 2-1/2 lb. each, quartered
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, 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 pan juices. Chicken is done when thigh pieces yield clear yellow juice.
With a slotted spoon transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat.
To serve the chicken cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.
Poster's Notes:
Posted by Marcia Goldberg, Z'L
Nutritional Info Per Serving: N/A
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarsely 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
My mother got the recipe from my sister-in-law after having one night for dinner. Nikki is a great cook and entertains a lot. She also cooks in large quantities for her family (4 kids, two of whom are teenage eating machines) My mother raved so much about this that I made her go to the computer and type it up and send to me.