Chicken Marbella from Silver Palate

The combination of these flavors is just incredible. A day or two later, it is even better. Sometimes I substitute apricots for half the prunes. The fruit softens almost to melting, and the overall effect is delicious and impressive.

Chicken Marbella from Silver Palate

7 pounds chicken breast, bone-in
1 whole head garlic, peeled and pureed
1/4 cup dried oregano
salt and pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes , chopped
1/2 cup pitted green olives . chopped
1/2 cup capers, rinsed
6 bay leaves
1 cup brown sugar
1 cup dry white wine

In a large bowl, combine the first ten ingredients. Cover and let marinate, refrigerated overnight. Preheat oven to 350 degrees. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle with brown sugar and pour white wine around chicken. Bake 50 minutes to 1 hour basting frequently with pan juices. Chicken is done when juices run clear. Serves 12.