Ingredients
- 4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and fresh ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup pitted prunes
1/2 cup dried apricots
1/2 cup dried figs
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 fresh coriander, finely chopped
Description
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