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Serves 8

½ head of garlic, cloves peeled and puréed

2 tablespoons dried oregano

Coarse salt and freshly ground pepper

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¼ cup red wine vinegar

¼ cup olive oil

½ cup pitted prunes

¼ cup pitted Spanish green olives

¼ cup capers with a bit of juice

3 bay leaves

2 chickens (about 2½-pounds each), quartered

¼ cup brown sugar

½ cup white wine

1 tablespoon fresh Italian parsley or cilantro, finely chopped

1. In a large bowl, combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and refrigerate overnight.

2. Heat oven to 350 degrees. Arrange chicken in a single layer in one or two large baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to one hour, basting frequently with the pan juices, until chicken is done (165 degrees).

3. With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Serve remaining sauce on the side.

Adapted by The Miami Herald from “The Silver Palate Cookbook” (Workman, 1982)

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