Chicken Marbella From The Silver Palate Cookbook

chickens 21/2 pounds each, quartered (you can use any part of chicken you prefer with bones or without)

head of garlic peeled and finely pureed

dried oregano

coarse salt and freshly ground black pepper

red wine vinegar

olive oil

pitted prunes

pitted Spanish green olives

capers with a bit of juice

bay leaves

brown sugar

white wine

Italian parsley or fresh coriander finely chopped, cilantro