Chicken Marbella

Course: Main Course

Servings: 10

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes halved
1/2 cup pitted Spanish green olives
1/2 cup capers with some juice
6 bay leaves
1 head of garlic minced
1/4 cup dried oregano
Coarse salt and freshly ground black pepper to taste
4 pounds boneless chickens breasts or thighs or a combination cut into larger than bite-sized pieces
1 cup light brown sugar
1 cup dry white wine
1/4 cup fresh Italian flat-leaf parsley or fresh cilantro, finely chopped

Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl.
Add the chicken and stir to coat.
Cover the bowl and refrigerate overnight.
Preheat the oven to 350°F.
Arrange the chicken in a single layer on one or two large, shallow baking pans and spoon the marinade over it evenly.
Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Bake, stirring several times with the pan juices, about 45-50 minutes.
Remove bay leaves, top with parsley or cilantro and serve.

This dish is great served over a combination of white and wild rice.