For those of you who live in The States, you might be already familiar with this famous and delicious chicken dish created by Julee Rosso and Sheila Lukins. For those who doesn't, this recipe is a perfect recipe to entertain a large crowd, it can be serve straight from the oven or at room temperature. And, it is really delicious !
adapted from The Silver Palate Cookbook
serve 10 or more
4 chickens, 2½ pounds each, quartered (I used Cornish hens)
1 head garlic, peeled and finely pureed
1/4 cup dried oregano
1/2 red wine vinegar (Thank you Naomi for your correction)
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted green Spanish olives
1/2 cup capers
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup chopped Italian parsley
salt and freshly ground black pepper to taste
In a large bowl, combine chicken pieces, garlic, oregano, red wine vinegar, olive oil, prunes, olives, capers, and bay leave. Cover the bowl with plastic wrap, and let the chicken marinate overnight in a refrigerator.
Preheat oven to 350 F.
Arrange the chicken in a single layer in a shallow baking pan, pour the marinade over it. Sprinkle the chicken with brown sugar, and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Serve hot or room temperature.