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- 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
- 1/2 head of garlic, peeled and finely pured
- 2 Tbsp dried oregano
- Coarse salt and freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 8 large pitted Spanish green olives, cut in half
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 1/4 cup brown sugar
- 1/2 cup white wine
- 2 Tbsp fresh Italian parsley, finely chopped
Directions:View on Simply Recipes
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