¼ cup Italian parsley, finely chopped (can substitute cilantro or curly leaf parsley)
Salt & pepper to taste
EQUIPMENT
Large Bowl
Shallow baking pans
Slotted serving spoon
Small pitcher or gravy boat
DIRECTIONS
In a large mixing & serving bowl, 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.
Makes approximately 10 servings
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