Chicken Marbella

Ingredients

• 1 (12-ounce) package pitted, bite-size dried plums
• 1 (3.5-ounce) jar capers
• 1 (0.5-ounce) bottle dried oregano
• 6 bay leaves
• 1 garlic bulb, minced (about 1 tablespoon)
• 1 cup pimento-stuffed olives
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 tablespoon coarse sea salt
• 2 teaspoons pepper
• 8 pounds mixed chicken pieces
• 1 cup brown sugar
• 1 cup dry white wine
• 1/4 cup fresh parsley, chopped

Preparation

1. Combine first 10 ingredients in a large zip-top freezer bag or a large bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
2. Arrange chicken in a single layer in one or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.
3. Bake at 350° for 50 minutes to 1 hour, basting frequently.
4. Remove chicken, dried plums, olives, and capers to serving platter. Drizzle with 3/4 cup pan juices; sprinkle parsley evenly over top. Serve with remaining pan juices.