|Chickens||10 Pound, quartered (4 Whole Of 2.5 Pound Each)|
|Garlic head||1 , peeled and finely pureed|
|Dried oregano||1⁄4 Cup (4 tbs)|
|Coarse salt||To Taste|
|Freshly ground black pepper||To Taste|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Pitted prunes||1 Cup (16 tbs)|
|Pitted spanish green olives||1⁄2 Cup (8 tbs)|
|Capers||1⁄2 Cup (8 tbs) (With A Bit Of Juice)|
|Brown sugar||1 Cup (16 tbs)|
|White wine||1 Cup (16 tbs)|
|Italian parsley/Fresh coriander /cilantro||1⁄4 Cup (4 tbs), finely chopped|
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
Cover and let marinate, refrigerated, overnight.
Preheat oven to 350Â°F.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.
Pass remaining pan juices in a sauceboat.