2 (2 1/2 lb) chicken, quartered (or the equivalent number of chicken breasts)
1/2 head garlic, peeled and finely pureed
1 1/2 tablespoons dried oregano, crumbled
coarse salt
fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prune
1/4 cup pitted spanish green olives
1/4 cup capers, with a bit of juice
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
1/3 cup Italian parsley or fresh coriander, finely chopped (cilantro)
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
Cover and let marinate, refrigerated, overnight.
Preheat oven to 350F.
Arrange chicken in a single layer in a large, shallow baking pan 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 pan juices. (Cooking time may be adjusted for chicken breasts.)
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.
Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter.
If chicken has been covered and refrigerated, allow it to return to room temperature before serving.
Spoon some of the reserved juices over chicken.
