• 30 pound chicken breast, cut into chunks
• 2 tablespoons garlic, chopped
• 1 cup oregano
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1 quart wine vinegar
• 1 quart olive oil
• 5 pounds prune, pitted
• 5 cups green olive, drained
• 2 cups capers
• 10 bay leaves
• 5 cups brown sugar
• 5 cups white wine
• 1 cup parsley, fresh chopped

By Randy Chichester

• Make Marinade: Combine garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers, and bay leaves.
• Wash chicken.
• Put in larger container and pour marinade over.
• Let sit overnight.
• Lay out chicken on bakery pans and pour marinade over.
• Sprinkle with brown sugarand white wine.
• Bake in 350 degree over for 30 minutes-1 hour, basting halfway through. Check for doneness.
• Transfer chicken to link pans and pour sauce over.
• Sprinkle with parsley and serve.

Serving size: 100
Portion size: 6 ounces