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Chicken Marbella
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| 4 | chickens, 2 1/2 Lb each, quartered |
| 1 head | garlic, finely pureed |
| 1/4 C | dried oregano |
| Salt | |
| pepper | |
| 1/2 C | red wine vinegar |
| 1/2 C | olive oil |
| 1 C | pitted prunes |
| 1/2 C | pitted Spanish green olives |
| 1/2 C | capers with a bit of juice |
| 6 | bay leaves |
| 1 C | brown sugar |
| 1 C | white wine |
| 1/4 C | parsley, finely chopped |
| fresh cilantro, alternative |
In a large bowl combine everything but brown sugar, white wine and parsley or cilantro. Cover and marinate, refrigerated overnight. Preheat oven to 350. Arrange chicken in a single layer in large, shallow pan(s). Spoon marinade over it evenly. Sprinkle with brown sugar and pour white wine around them. Bake for 50-60 mins. Basting frequently. Done when thighs pricked with a fork yields yellow juices, not pink. Put on platter and sprinkle with parsley or cilantro. Pass remaining pan juices in sauceboat.
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