Coarse salt and freshly ground black pepper, to taste
red wine vinegar
Spanish green olives (Manzanilla work well)
capers, with a bit of juice
bunch kale, stemmed and leaves roughly chopped
light brown sugar
Italian parsley or cilantro, finely chopped
Crusty bread, for serving
In This Recipe
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° F.
Arrange kale in a single layer in a a large, shallow baking pan. Then arrange the chicken in a single layer in over top and spoon marinade over everything evenly. Sprinkle kale and chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting the chicken frequently with pan juices. Prick one of the thigh pieces with a fork. If the juices run a clear yellow, the chicken is done.
With a slotted spoon, transfer kale, chicken, prunes, olives and capers to a serving platter. Spoon some pan juices overtop and sprinkle generously with chopped parsley or cilantro. Put the remaining pan juices in a saucer to pass around the table. Serve with crusty bread for soaking up all that sauce.