Chicken Marbella

 By Chef  Andrew Zimmern on Rachael Ray show - please notice immediately this takes 24 hours to marinate which is why we didn't have it last night! Be sure to either use pitted olives or pit them - I forgot so was surprised on first bite!

• ⅔ cup red wine vinegar
• 2 tablespoons dried oregano
• 4 cloves garlic, minced
• 3 shallots, minced
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 2 chickens, quartered
• 2/3 cup olive oil
• 1 cup white wine
• ½ cup red vermouth
• 1 cup dried apricots (Andrew likes the sulfur-free ones)
• 1 cup pitted prunes
• ½ cup pitted green olives (Andrews likes to use Lucques)
• ¼ cup capers, rinsed well
• 3 fresh bay leaves (dried are fine in a pinch)
• ½ cup plus 3 tablespoons brown sugar 
• ¼ cup Italian parsley, finely chopped (reserve a little for garnish)
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  • In a large bowl, combine the vinegar, oregano, garlic, shallots, salt and pepper. Add the chicken, coat completely and let marinate, covered, in the refrigerator for 24 hours. 

    Preheat the oven to 375°F. 

    Heat the oil in a large skillet over medium heat. Working in batches, brown the chicken well on both sides, reserving the marinade. Place the browned pieces skin-side up in a single layer in a big lasagna pan. 

    Deglaze the skillet with the wine and vermouth, reducing by about half. Add the reserved marinade, apricots, prunes, olives, capers, bay leaves, ½ cup brown sugar and parsley (except for the garnish). Swirl the ingredients in the liquid until the brown sugar dissolves and bring to a boil again. Pour the mixture over the chicken and sprinkle with the remaining 3 tablespoons brown sugar. 

    Bake until the chicken is cooked through, about 1 hour. 

    Place the chicken on a platter and pour all the ingredients in the pan over the top. Sprinkle with the reserved parsley and serve.