Ingredients:
- ½cup olive oil
- ½cup red wine vinegar
- 1cup pitted prunes
- ½cup pitted Spanish green olives
- ½cup capers, with a bit of juice
- 6bay leaves
- 1head of garlic, peeled and puréed
- ½cup fresh oregano, chopped, or ¼ cup dried oregano
- 2teaspoons of salt
- ¼teaspoon freshly ground pepper
- 2chickens, 3½ to 4 pounds each, quartered (16 thighs)
- 1cup dry white wine
- 1cup brown sugar
- 2tablespoons finely chopped flat-leaf parsley or cilantro
Directions:
- In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350 degrees.
- Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar around them.
- Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about ½ cup. Strain into a heatproof bowl.
- Add the parsley and pour reduced juices over the chicken.
*If you use boneless chicken thighs reduce the cooking time to 30 minutes.
*Lisa notes 16 thighs for better sauce to chicken ratio