1 chicken, 2 1/2 pounds, cut into pieces
4 T. California Sun Dry® Garlic
2 T dried oregano
coarse salt and freshly ground black pepper to taste
4 T red wine vinegar
4 T olive oil, from drained CSDF Tomatoes
¼ C pitted prunes
1/4 C pitted Spanish green olives
2 T capers with a bit of juice
¼ C California Sun Dry® Tomatoes, chopped
2 bay leaves
¼ C brown sugar
¼ C white wine
1/4 C Italian parsley or fresh coriander (cilantro), finely chopped
In a glass bowl combine chicken pieces, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers, juice, CSDF Tomatoes and bay leaves. Cover and let marinate, refrigerated, overnight.
Preheat oven to 350 degrees. Spray a shallow baking pan with baking spray. Arrange chicken in a single layer in pan and spoon marinade over. Sprinkle chicken pieces 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, yield clear yellow juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.