INGREDIENTS
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2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
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1/2 head of garlic, peeled and finely puréed
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2 Tbsp dried oregano
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Coarse salt and freshly ground pepper to taste
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1/4 cup red wine vinegar
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1/4 cup olive oil
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1/2 cup pitted prunes
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8 large pitted Spanish green olives, cut in half
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1/4 cup capers with a bit of juice
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3 bay leaves
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1/4 cup brown sugar
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1/2 cup white wine
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2 Tbsp fresh Italian parsley, finely chopped