Chicken Marbella (Silver Palate Cookbook)
1/4 c olive oil
1/4 red wine vinegar
1/2 c pitted prunes
1/4 c pitted green Spanish olives
1/4 c capers
3 bay leaves
1/2 head of garlic, peeled and minced fine
2 T dried oregano
2 chickens, quartered
1/2 c brown sugar
1/2 cup dry white wine
Combine all of the beginning set of ingredients in a large non-reactive bowl, cover and refriegerate overnight (or all day).
Preheat the oven to 350°. Arrange the chicken in a single layer in baking pans and spoon the marinade over. Sprinkle the chicken with the brown sugar and pour the wine over.
Bake, basting now and then with the juices.
Chicken is done when thigh pieces run clear juice instead of pink when pricked with a fork - about 50-60 minutes.
Nice with rice pilaf and a veggie/salad and really cold white wine or white sangria.