This is one of my favorite recipes. I don't remember when I had it first (probably at one of my childhood friends' houses growing up) but, to this day, I am in love. LOVE. Actual love. This is easy and it is TASTY. Oh and P.S., Silver Palate is the ish.
Ingredients
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Preparation
Preheat oven to 350 degrees.
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.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. I turned the oven up at the last minute to brown the skin. 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.
