2 whole chicken (cut into parts) 1 head of garlic (crushed) 6 peppercorns (ground) 2 teaspoons dried oregano 2 tablespoons vinegar 1 tablespoon calamansi juice 6 dried prunes or ½-cup of raisins 6 small whole onions (peeled) 2 pieces laurel leaves 1 tablespoon capers 2-cups chicken stock ¼ cup white wine ¼-cup sugar
Instructions1) In a mixing bowl, mix garlic, ground peppercorns, oregano, calamansi, and vinegar. 2) Rub chicken well with the mixture. 3) In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, and capers. 4) Cover and refrigerate overnight. 5) In a casserole, transfer chicken and the whole marinade mixture. 6) Stir in chicken stock and cook over medium heat for 10 minutes. 7) Lower heat and cook covered for 1 hour or until chicken is tender. 8) Stir in wine and sugar and simmer for 30 minutes.