Chicken Marbella - cooking recipe

Ingredients

4 chickens (2 1/2 lb. each), quartered
1 large head garlic, peeled and pureed
1/4 c. dried oregano
coarse salt and ground pepper
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted green olives
1/2 c. capers (bit of juice)
6 bay leaves
1 c. brown sugar
1 c. white wine
1/4 c. chopped cilantro (fresh)

Preparation

In large bowl, combine chicken and next 9 ingredients.
Cover and marinate overnight refrigerated.
Preheat oven to 350\u00b0. Arrange chicken in single layer in 1 or 2 shallow pans.
Spoon marinade over; sprinkle with brown sugar and pour white wine around them.
Bake 50 minutes to 1 hour, basting frequently with pan juices.
When done, remove chicken, olives, prunes and capers to a serving platter.
Moisten with a few spoons of pan juice.
Sprinkle generously with cilantro.
Pass remaining juices in sauce boat. Serves 10 to 12 people.
Can be served cold, too.