How To Make The Iconic Chicken Mirabella Dish

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   ["In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and a splash of the juice, the bay leaves, garlic, oregano and a hefty pinch each of salt and pepper. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.", "When ready to cook, heat the oven to 350 F.", "Arrange the chicken in a single layer in 1 or 2 large, shallow baking pans. Spoon the marinade evenly over the chicken. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them. Bake, basting frequently with the pan juices, until the thigh pieces reach 170 F and the breasts reach 160 F, 50 minutes to 1 hour.", "With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoons of the pan juices and sprinkle generously with the parsley or cilantro. Serve the remaining pan juices on the side.", "Note: To serve chicken marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juices over the chicken.

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   Nutrition information per serving: 780 calories; 370 calories from fat (47 per cent of total calories); 42 g fat (10 g saturated; 0 g trans fats); 190 mg cholesterol; 630 mg sodium; 37 g carbohydrate; 2 g fiber; 28 g sugar; 60 g protein.

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   (Recipe adapted from Julee Rosso and Sheila Lukins' ""The Silver Palate Cookbook,"" Workman, 1979)"]

* Per serving · 4 servings · Values may vary.

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