I don’t know if you ever liked this dish or not, but I ate it at Babs and Gungy’s once and was hooked. I made it all the time and it is one of our all time favorites. It tastes better the day after, and if you serve it with a side of angel hair pasta, the Marbella sauce is all you need for the pasta. I always cut this recipe in half.

Note: Chicken needs 24 hours to marinate.

Ingredients
10 pounds cut up chicken (dark meat is best)
1 whole head of garlic, minced
1/4 cup dried oregano
1/4 cup red wine vinegar
1/2 cup olive oil
1 cup dried figs or prunes
1/2 cup green olives
1/2 cup capers 6 bay leaves
1 cup dry white wine
1/2 cup brown sugar
1/4 cup fresh chopped parsley

Instructions
In large bowl, combine chicken, and everything except the wine, brown sugar and fresh parsley
Let sit in fridge overnight
Preheat oven to 350
Place chicken and marinade in large baking pans
Sprinkle with wine and brown sugar
Bake 50-60 minutes
Garnish with parsley