Chicken Marbella

So, what makes Chicken Marbella so darn good? First off, the chicken itself is always tender and juicy. But more than anything, it’s in the unique Mediterranean flavor combination — a marinade of garlic and herbs, a savory-sweet wine gravy (which, I swear, is good enough to drink), and a mix of plump prunes, briny capers, and tangy green olives. It all comes together to make one gorgeous and memorable dish.

Ingredients:

• 2 cut-up chickens, 2½ pounds each, quartered, bone-in, skin-on (see note)
• 8 cloves garlic, minced
• 2 tablespoons dried oregano
• 2¼ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup red wine vinegar
• ¼ cup olive oil
• ½ cup pitted prunes
• ¼ cup Spanish green olives
• ¼ cup capers, with a bit of juice
• 3 bay leaves
• ½ cup light brown sugar
• ½ cup white wine
• 2 tablespoons freshly chopped Italian parsley