Origin: The Silver Palate Cookbook, by Julee Rosso, Sheila Lukins and Sarah Leah Chase, 1985, reprinted here with permission
This recipe was an old-time favorite of Ralph's that has really stood the test of time. He made no changes to this recipe, which is a wonderful compliment to the chefs/authors of this very popular cookbook.
Serves 10 or more (this recipe can easily be cut in half)
Ingredients:
- 4 chickens, about 2-1/2 pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of the juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley (or fresh cilantro) finely chopped
Directions:
Preheat oven to 350 F.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over the chicken evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes - 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Mositen with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve this cold, cool to room temperature in cooking juices before
transferring to a platter. If chicken has been covered and refrigerated,
allow to return to room temperature before serving. Spoon some of the
reserved juice over chicken.