Ingredients

  • 10 lbs chicken quarters (or other poultry)
  • 1 head of garlic, peeled & pureed
  • ¼ cup dried oregano
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 1 cup prunes, pitted
  • ½ cup Spanish green olives, pitted
  • ½ cup capers (with a bit of juice remaining)
  • 6 bay leaves
  • 1 cup brown sugar
  • 1 cup white wine
  • ¼ cup Italian parsley, finely chopped (can substitute cilantro or curly leaf parsley)
  • Salt & pepper to taste

    Equipment

      • Directions

      • In a large mixing & serving bowl (https://temp-tations.com/collections/bowls), combine chicken, garlic, oregano, pepper, vinegar, olive oil, prunes, olives, capers and juice, bay leaves, and salt to taste. Cover and let marinate, refrigerated, overnight or minimum 6 hours.
      • Preheat oven to 350°
      • Arrange chicken in a single layer on large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
      • Bake for 50 – 60 minutes, frequently basting with juices from pan.
      • Chicken is finished baking when thigh pieces, pricked with a fork at their thickest part, yield clear yellow juice (rather than pink).
      • With a slotted spoon, remove the baked chicken, prunes, olives and capers from the baking pans and transfer to a serving platter (preferably one with slightly raised edges).
      • Spoon some of the pan juices over the chicken, then sprinkle generously with chopped parsley.
      • Put the remaining pan juices in a small pitcher or gravy boat.
      • To serve this dish cold, cool to room temperature in cooking juices before transferring to a serving platter. Cover and refrigerate. Allow the chicken to return to room temperature before serving and spoon some of the juices over the dish to preserve moisture.
      Yield: 10 servings

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