Ingredients
5 lbs chicken pieces, legs and thighs are best (or breasts are what we actually usually use)
6 cloves garlic
1 tbsp dried oregano
2 tsp salt
2 tsp pepper
¼ cup red wine vinegar
¼ cup olive oil
½ cup pitted prunes, chopped into small pieces
½ cup dried figs, chopped in quarters
¼ cup Spanish green olives, pitted and whole
¼ cup capers with a bit of juice
3 bay leaves
½ cup brown sugar
1 cup white wine
2 tbsp parsley, chopped
Preparation
Combine all ingredients except parsley and marinate chicken pieces overnight, turning occasionally. This overnight marination is essential to the moistness and flavour of the dish. Arrange chicken pieces in a large shallow baking pan and pour marinade over. Bake in a 350 F oven for 50 minutes, basting frequently with the pan juices. When done it should be a nice deep golden brown colour. Sprinkle with parsley.
