Beck­y’s Chick­en Marbella

(serves 10–12)

4 chick­ens, 2 1/2 pounds each, quartered
1 head of gar­lic, peeled and pureed
1/4 cup oregano
coarse salt and 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 juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Ital­ian pars­ley or cilantro, fine­ly chopped

In a large bowl com­bine chick­en, gar­lic, oregano, pep­per, salt, vine­gar, olive, oil, prunes, olives, capers and bay leaves. Cov­er and let mar­i­nate refrig­er­at­ed overnight.

Heat oven to 350 degrees. Arrange chick­en in a sin­gle lay­er in 1 or 2 shal­low bak­ing pans (depend­ing on size) and spoon mari­nade over it even­ly. Sprin­kle chick­en pieces with brown sug­ar and pour white wine around them. Bake for 50 minutes‑1 hour (you know your oven).