Chicken Marbella

This is my favorite kind of chicken ever! We don't follow the recipe to the letter, just if you need to change something.

From The Silver Palate
Serves 6-8


5 lbs chicken leg quarters
6 cloves garlic, peeled and finely chopped
2 T dried oregano
sea salt and black pepper
1/4 c red wine vinegar
1/4 c olive oil
1/2 c pitted prunes
1/4 c pitted Spanish green olives
1/4 c capers with a bit of juice
3 bay leaves

1 or 2 tbls. brown sugar
1/2 c white wine
2 T fresh Italian parsley, finely chopped

1. Rinse chicken pieces and pat dry. In a lrg. glass baking dish, arrange chicken pieces in a single layer. Combine garlic, oregano, sea salt and black pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves, and arrange over and around chicken. Cover and let marinate in refrigerator overnight (or at least 4 hours).
2. Pre-heat oven to 350 degrees.
3. Sprinkle the dish with brown sugar and pour in the white wine. Place baking dish in the oven and bake 50 minutes to 1 hour until thigh pieces yield clear, yellow juice.
4. Transfer chicken, prunes, olives, and capers to a serving platter. (Or you can put the olives and capers and prunes in a separate serving dish from the chicken platter.) Moisten chicken with spoonfuls of juices, and sprinkle generously with parsley. Serve.