⅓ cup pitted prunes, halved
8 small green olives
2 Tbs capers, with liquid
2 Tbs olive oil
2 Tbs red wine vinegar
1 Tbs minced garlic (about 3 cloves)
1 Tbs dried oregano
2 bay leaves
salt and pepper to taste
1 (3 lb) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 Tbs chopped fresh parsley, for garnish
Step 1: Combine prunes, olives, capers, olive oil, vinegar, garlic, oregano, bay leaves, salt, and pepper in a medium bowl; mix well. Spread mixture in the bottom of a 10×15-inch baking dish. Add chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
Step 2: Preheat the oven to 350 degrees. Sprinkle brown sugar on top of marinated chicken and pour white wine all around chicken.
Step 3: Bake in the preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.
