Serves 10-12

4 chickens 2 ½ pounds each (I used chicken breasts probably 13-14 and sliced them in half)
1 head of garlic peeled and finely pureed
¼ cup dried oregano
coarse salt and finely ground pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes
½ cup pitted Spanish olives
½ cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped

1. 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 let marinate, refrigerated, overnight.
2. Preheat oven to 350F.
3. 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.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. 5. 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 sauceboat. (I think I put all juices in serving platter).
6. 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 reserved juice over chicken.