Chicken Marbella

This recipe came from my good friend Elizabeth.           

                                                                          

 8 lbs chicken parts

1 head garlic, peeled and finely chopped

1/4 cup dried oregano

course salt and fresh pepper to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted green olives

1/2 cup capers w/a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or coriander(cilantro),            finely chopped

    In a large bowl combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and let marinate, refrigerated, overnight.

    Preheat the oven to 350°F.

   Arrange chicken in a single layer in a large, shallow baking pan. 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.

    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. Put remaining juices in a bowl and serve with chicken.

    This can also be served at room temperature.