TOD:
One of my most favorite dishes to make [and to eat] is Chicken Marbella [from The Silver Palate cookbook].
Here is the recipe, except that I use boneless chicken breasts and reduce the cooking time:
Chicken Marbella
From the Silver Palate Cookbook
4 chickens, 2 1/2 lb. each, quartered
1 head of garlic, pureed
1/4 c dried oregano
salt and pepper to taste
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c Spanish green olives
1/2 c capers with a bit of juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped parsley
Combine all ingredients except brown sugar and white wine, and marinate overnight.
Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine.
Bake 50-60 min at 350 degrees, basting often.
Eat! (Serves 10+, or the leftovers make great chicken salad and sandwiches.)