Serves 10-12

         Improves over serveral days in refrigerator

4 chickens, quartered  1 head garlic, finely chopped

¼  c oregano       

½ c red wine vinegar   ½ c olive oil

1 c pitted prunes    ½ c pitted green olives  

½ c capers w/a bit of juice

salt & pepper 

(+ brown sugar, white wine, cilantro- see below)

Combine ingredients (except sugar, wine & cilantro) and refrigerate overnight.

Preheat oven to 350º.

Arrange chicken in a single layer in one or two large shallow baking pans.  Spoon marinade over, then sprinkle w/1 c brown sugar and pour 1 c white wine around them.

Bake 50-60 min or until done, basting fequently.  Transfer to serving platter and sprinkle generously with ¼ c chopped cilantro.