2 chickens, 2.5 pounds each, quartered
1/2 head of garlic
2 tbsp dried oregano
course salt and pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted olives (spanish green)
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 tbsp fresh Italian parsley or cilantro
In a large bowl, combine garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Add the chicken pieces and coat completely with marinade. Cover and let marinate, refrigerated, several hours or overnight.
Preheat oven to 350 degrees.
Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour wine over it.
Bake for 50 minutes, basting frequently. Chicken is done when thigh pieces, pricked with fork, yield clear yellow juice.
With a slotted spoon, trasfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley and cilantro. Serve remaining juice in a gravy bowl.
Serve with rice.