INGREDIENTS
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1/2 cup olive oil
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1/2 cup red wine vinegar
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1 cup pitted prunes
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1/2 cup pitted Spanish green olives
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1/2 cup capers with a bit of juice
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6 bay leaves
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1 head of garlic, peeled and finely pureed
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1/4 cup dried oregano
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Coarse salt and freshly ground black pepper, to taste
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4 chickens (2 1/2 pounds each), quartered
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1 cup brown sugar
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1 cup dry white wine
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1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped