Chicken Marbella

This is the famous Silver Palate recipe, adapted slightly. It’s a great party dish that can be made in advance and served cold on a buffet. It has a great balance of sweet and salty, and deep flavor from the marinade. Prepare it up to 2 days in advance – it actually tastes better when made in advance. Chicken Marbella
 6 boneless chicken breast halves 1 head garlic, peeled and chopped 1/4 cup dried oregano Freshly ground black pepper ½ tsp. salt ½ cup red wine vinegar ½ cup olive oil 1 cup pitted prunes 1 cup pitted green olives ½ cup capers with a bit of juice 6 bay leaves ½ cup light brown sugar 1 cup white wine ¼ cup flat leaf parsley, chopped (optional) 1. In a large nonreactive (glass/ stainless steel) bowl or ziplock bag, combine chicken, garlic, oregano, pepper, vinegar, oil, prunes, olives, capers, and bay leaves. Cover and let marinate, refrigerated, overnight. 2. Preheat oven to 350°F. Arrange chicken in a single layer in shallow baking pan or roasting dish, and spoon marinade over it. Sprinkle with the brown sugar and pour in white wine. Bake 35-45 minutes, uncovered, basting frequently with pan juices. Sprinkle with parsley before serving. Serves 6