Betsy serves 10-12
- 4 2 1/2 pound chickens, quartered or 12-16 breasts
- 1 head garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of the juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh coriander (cilantro) finely chopped
Combine garlic, oregano, pepper and salt, vinegar, olive oil, prunes, capers and juice, and bay leaves. Pour over chicken quarters and cover to marinate in refrigerator overnight.
Oven 350 degrees.
Arrange chicken in single layer in one or two large shallow pans. Spoon marinade over pieces evenly. Sprinkle with brown sugar and pour white wine around them.
Bake 50 minutes to one hour, basting frequently with pan juices.
To serve, transfer chicken to platter and spoon prunes, olives and capers over parts. Moisten with pan juices and generously sprinkle parsley to garnish. Pass any remaining juices in serving boat.
Can be served hot or at room temperature.
Silver Palate Cookbook