The Silver Palate Cookbooks are fabulous.
This is a recipe from the first edition.
It is a foolproof recipe that serves 8 to 10 people.
Ten pounds of chicken cut into serving size pieces.
I do take the skin off the chicken but leave the bones .
You could also use boneless chicken.
I use what is on sale and I do mix white and dark meat but I don’t use the wings, neck or legs.
One head of peeled chopped garlic
1/4 cup oregano
Salt and pepper
1/2 cup red wine vinegar
1/2 cup olive oil
One cup of pitted prunes
1/2 cup pitted Spanish olives
1/2 cup capers with the juice
6 bay leaves
2/3 cup brown sugar
One cup white wine
1/2 cup chopped cilantro
In a large bowl mix everything except the brown sugar and wine.
Cover, refrigerate and marinate overnight.
Preheat the oven to 350 degrees.
Pour everything into a large oven proof pan . This includes all of the marinade.
Try not to overlap the chicken.
Sprinkle with the brown sugar
Pour the wine over everything
Bake for 75 minutes.
Make sure you baste the chicken with the sauce as it cooks about three or four times
Test one piece of the chicken before serving.
This also tastes delicious at room temperature but I like everything really hot.
Garnish with the cilantro
I served this with a basic risotto and asparagus.