This is a very forgiving recipe that allows plenty of leeway with measurements, so adjust to suit your tastes. This is great for entertaining as it can be marinating in the fridge overnight, then thrown into the oven an hour or so before it is needed. It tastes terrific served with brown rice This quantity will serve about 8.
1 – 1.5kg of chicken pieces or thigh fillets, halved
50-80g dried oregano
6-10 cloves garlic, finely chopped
1 cup of olives (green or Kalamata)
1 cup pitted prunes
½ cup of caper berries + 1 tab of juice from jar
Approx 1/3 cup red wine vinegar
Approx ¼ to 1/3 cup extra virgin olive oil
1 cup white wine
Mix all of these together and marinate for as long as is practical (overnight is great).
Before cooking sprinkle 80-100g brown sugar over the chicken and toss through the juices again.
Bake, covered, for about 1 hour (if using chicken pieces) or about 40 minutes if using thigh fillets. Baste a few times during cooking if you remember.
Remove cover for the last 15 minutes to brown chicken and thicken juices.
Sprinkle with chopped Italian parsley to serve.