Ingredients

4 chickens, 2½ pounds each (10 pounds total), quartered 1 head garlic, peeled and finely puréed ¼ cup dried oregano ~ Coarse salt and freshly ground black pepper to taste ½ cup red-wine vinegar ½ cup olive oil 1 cup pitted prunes ½ cup pitted Spanish green olives ½ cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine ¼ cup Italian parsley or cilantro, finely chopped

Description

4 Chickens, 2½ Pounds Each (10 Pounds Total), Quartered 1 Head Garlic, Peeled And Finely Puréed ¼ Cup Dried Oregano ~ Coarse Salt And Freshly Ground Black Pepper

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