Chicken Marbella | Oregonian Recipes

Ingredients

• 4 chickens, 2-1/2 pounds each, quartered (or 3-1/2 pounds boneless, skinless thighs)
• 1 head garlic, peeled and finely chopped
• 1/4 cup dried oregano
• Coarse sea salt and freshly ground black pepper, to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/4 cup Italian parsley or cilantro, finely chopped
• 5 cups steamed white rice, for serving