Chicken Marbella

Adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. This was the first main-course dish offered at their shop. It was named for a city in Spain. The original called for four chickens. Overnight marination is essential to develop the flavour.

2 tbsp each: extra-virgin olive oil, red wine vinegar
6 pitted prunes, halved
6 large green olives, pitted, halved
3 large cloves garlic, minced or pressed
2 tbsp capers, drained
2 small bay leaves
1 tbsp dried oregano
1 tsp kosher salt
Freshly ground pepper to taste
1 chicken (about 3 lb/1-1/4 kg), quartered
2 tbsp brown sugar
1/4 cup dry white wine
1 tbsp chopped parsley

In large bowl, stir together oil, vinegar, prunes, olives, garlic, capers, bay leaves, oregano, salt and pepper. Add chicken.

Turn to coat. Cover and refrigerate overnight.

Arrange chicken in single layer in large, shallow baking pan. Spoon oil mixture over it evenly. Sprinkle with sugar. Pour wine around chicken pieces. Bake in preheated 350F oven, basting occasionally with pan juices, until juices run clear, about 1 hour.

Using slotted spoon, transfer chicken, prunes, olives and capers to serving platter. Discard bay leaves. Drizzle with pan juices. Sprinkle with parsley.

Serve warm or at room temperature. Makes 4 to 6 servings.