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4 chickens (2 1/2 lb.,
1 head of garlic, peeled and
1/4 c. dried oregano
coarse salt
freshly ground pepper (to
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted Spanish green
1/2 c. capers (with a little
6 bay leaves
1 c. brown sugar
1 c. white wine
1/4 c. Italian parsley or
fresh coriander, chopped

In a large bowl combine chicken, garlic, oregano,
pepper and coarse salt to taste, vinegar, olive oil, prunes,
olives, capers and juice, bay leaves. Cover, let marinate,
refrigerated, overnight. Preheat oven to 350 degrees. Arrange
chicken in a single layer in 1 or 2 large shallow dishes, and
spoon marinade over evenly. Sprinkle chicken with brown sugar
and pour wine around them. Bake 50 minutes to 1 hour, basting
with pan juices. Chicken is done when thighs, pricked, have
yellow juice. Serve with prunes, olives and capers on top of
chicken and a little pan juice. The rest of the juice use in a
sauceboat. Great at room temperature.

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