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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 12 |
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Ingredients:
6 whole(s) bay leaves |
1 cup(s) brown sugar |
1/2 cup(s) capers with bit of juice |
4 whole(s) chickens(quartered) |
1/4 cup(s) chopped parsley |
1 whole(s) garlic head(peeled and pureed) |
1/2 cup(s) olive oil |
1 cup(s) pitted prunes |
1/2 cup(s) red wine vinegar |
to taste dash(es) salt and pepper |
to taste dash(es) salt and pepper |
1/2 cup(s) spanish green olives |
1 cup(s) white wine |
Directions:
1. 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 refregerated overnight.
2. Preheat oven to 350. Arrange chicken in single layer in 2 large shallow baking pans and spoon marinade over chicken evenly. Sprinkle with brown sugar and pour white wine around pieces.
3. Bake for 50-60 minutes basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest run clear.
4. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle with parsley. Pass remaining juices in a sauceboat.
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