Magic Baby Chicken

Years ago, a friend went through in vitro fertilization and I made this chicken for her while she was on bedrest after the procedure. She now has a healthy daughter and I am convinced the chicken played a role. My friend Julie Coskran, a fabulous cook, introduced me to this dish and often makes it for holidays; it is perfect for large groups and tastes good at room temperature. The recipe is from the 1980s classic "The Silver Palate Cookbook."

Chicken Marbella

4 chickens, 2 1/2 pounds each, quartered (I often use 4-5 lb boneless thighs)
1 head of garlic, peeled and finely pureed (I use half a head, chopped)
1/4 c. dried oregano
coarse salt and freshly ground black pepper to taste (the olives add enough salt)
1/2 c. red wine vinegar
1/2 c. olive oil (I use a little less)
1 c. pitted prunes
1/2 c. pitted Spanish green olives
1/2 c. capers with a bit of juice
6 bay leaves

1 c. brown sugar (scant)
1 c. white wine
1/4 c. Italian parsley or fresh coriander (cilantro), finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour (less time for boneless), basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.