Ingredients
2cut-up chickens,(2½ lbs each) quartered, bone-in, skin-on
½headgarlic,(8 cloves), peeled and finely puréed, minched
2tbspdried oregano
2¼tspkosher salt
1tspfreshly ground black pepper
¼cupred wine vinegar
¼cupolive oil
½cuppitted prunes
¼cupspanish green olives
¼cupcapers,with a bit of juice
3bay leaves
½cuplight brown sugar
½cupWhite Wine
2tbspItalian parsley,freshly chopped
Preparation
In a large bowl combine garlic, oregano, salt, 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, overnight.
Preheat the oven to 350 degrees F.
Arrange the chicken in a single layer in two 9 x 13-inch baking dishes and spoon marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting occasionally with the pan juices. 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 the chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley.
Serve remaining sauce in a gravy boat. Serve hot or room temperature.
