4 chickens, 2 1/2 lb. each, quartered 1 head garlic, peeled and finely pureed 1/4 c. dried oregano Coarse salt and freshly ground black pepper to taste 1/2 c. red wine vinegar 1/2 c. olive oil 1 c. pitted prunes 1/2 c. pitted Spanish green olives 1/2 c. capers with a bit of juice 6 bay leaves 1 c. brown sugar 1 c. white wine 1/4 c. Italian parsley or fresh coriander (cilantro), finely chopped
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. (Marinating overnight ensures the moistness of the chicken and enhances the flavor.)
Preheat oven to 375 degrees. Arrange chicken in a single layer in 1 or 2 large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken with brown sugar and pour white wine around them. 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.
With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonsful of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat.
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 juice over chicken.