(Pollo Con Frutta Secca)
Ingredients:
4 pounds chicken - cut in pieces
6 large garlic cloves - finely minced
2 tablespoons dried oregano
2 tablespoons dried marjoram
½ cup olive oil
½ cup red wine vinegar
½ cup pitted prunes
½ cup dried apricots
4 bay leaves
½ cup green olives - pitted/sliced
2 tablespoons capers
1 tablespoon juice from capers jar
¼ cup brown sugar
¾ cup dry white wine
To marinate:
Place chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice in a large bowl and mix well. Cover and refrigerate 24 hours.
To bake:
Preheat oven to 350˚ F. Add the white wine into the large bowl with chicken and marinade and mix. Place entire contents of bowl evenly into a shallow baking dish. Sprinkle with brown sugar. Bake 45 minutes, basting three or four times. With a slotted spoon, remove chicken, fruit, olives, and capers then place onto a serving platter. Pour juices left in baking dish into a gravy boat. Pour some of the juice over the chicken before serving.