1 head of garlic, peeled, finely pureed
1/4 cup dried oregano
1/2 teaspoon salt
4 chickens, 2 1/2 pounds each, quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup flat-leaf parsley or fresh cilantro, finely chopped
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Heat oven to 350 degrees. Arrange the chicken in a single layer in one or two large, shallow baking pans, and spoon the marinade over chicken evenly. Sprinkle the chicken with brown sugar and pour white wine over chicken.
3. Bake, basting frequently with pan juices, until thigh pieces yield clear yellow juice when pricked with a fork, 50 minutes-1 hour. With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices; sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauce boat.
Per serving: 478 calories, 27 g fat, 6 g saturated fat, 112 mg cholesterol, 22 g carbohydrates, 36 g protein, 406 mg sodium, 1 g fiber.