2 chickens, 2 1/2 lbs each, quartered
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1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar,
olive oil, prunes olives, capers with caper juice, and bay leaves. Add the
chicken pieces and coat completely with the marinade. Cover and let marinate,
refrigerated, several hours or overnight.
2 Preheat oven to 350°F.
3 Arrange chicken in a single layer in one or two large, shallow baking pans and
spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour
white wine around them.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken
is done when thigh pieces, pricked with a fork at their thickest point, yield
clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a
serving platter. Add some of the pan juices and sprinkle generously with parsley
or cilantro. Serve remaining juice in a gravy boat.
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