2-3 lbs chicken

2 Tbsp olive oil

4 cloves garlic, minced

1 Tbsp dried oregano

salt and pepper, to taste

2 Tbsp red wine vinegar

¼ c prunes

2 Tbsp green olives

2 bay leaf

2 Tbsp capers, with a bit of juice

¼ c brown sugar

¼ c white wine

1 Tbsp fresh parsley or cilantro, finely chopped

In nonmetalic bowl combine all ingredients, except the last 3. Cover and let marinate, refrigerated overnight. (I use a ziplock bag). Arrange chicken in a single layer in shallow baking pan, pour marinate evenly over it. Sprinkle chicken with brown sugar and pour wine around the meat. Bake 30 minute to 1 hour at 350° depending on thickness of meat. Sprinkle parsley or cilantro over meat to serve. Reserve juices and serve separately.