Ingredients
- 1 whole chicken, 5 lbs., cut into 8-10 pieces
- 1/2 head of garlic, peeled and finely pureed
- 2 tbsp. dried oregano, coarse salt, and freshly ground black pepper
- 1/4 cup red-wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 1/4 cup pitted Spanish green olives
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/2 cup white wine
- 1/2 cup brown sugar
- 2 tbsp. Italian parsley or fresh coriander, finely chopped
Instructions
- Combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves in a large bowl. Cover and marinate in the fridge overnight.
- Preheat oven to 350 degrees
- Place chicken in large, shallow baking pan, and spoon marinade over it evenly
- Pour white wine over the chicken, and sprinkle it with brown sugar
- Bake for 50-60 minutes, basting frequently with pan juices
- Transfer chicken, prunes, olives, and capers to serving platter with a slotted spoon. Moisten with pan juices and sprinkle with parsely.