Ingredients

• 2 - chickens (2.5 lbs each) quartered
• 1/2 head - garlic, peeled and finely pureed
• 2 tbsp - dried oregano
• 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
• coarse salt and freshly ground pepper to taste

How to Make Chicken Marbella

• 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 marinate, refrigerated for several hours or overnight.
• Preheat oven to 350 F.
• 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.
• Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
• Take a fork and prick the chicken meat to check if the chicken is cooked properly. When it is pricked it should yield clear yellow juice and not pink.
• With a slotted spoon, transfer the chicken pieces, 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.