-------------------------THE SILVER PALATE COOKBOOK------------------------- 4 Chickens,2 1/2lb ea;quartr'd

1 Garlic head, peeled & pureed

1/4 c Dried oregano

1 Coarse salt, to taste

1 Ground black pepper,to taste

1/2 c Red wine vinegar

1/2 c Olive oil

1 c Pitted prunes

1/2 c Pitted spanish green olives

1/2 c Capers with a bit of juice

6 Bay leaves

1 c Brown sugar

1 c White wine

1/4 c Italian parsley, finely chop

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 350F. 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 juice. With a slotted spoon transfer chicken, prunes, olives and cpaers to a serving platter. Moisten with a few spoonfuls of pan juices and springle generously with parsley. Pass remaining pan juices in a sauceboat. To serve C hicken Marbella cold, cool to room temperture in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.