5 lbs. chicken
1/2 head garlic, peeled and finely chopped
1/4 c. dried oregano
Coarse salt, pepper
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1 c. pitted green olives
1/2 c. capers, juice
6 bay leaves
3/4 c. brown sugar
1/2 c. white wine
1/4 c. parsley, chopped fine

In a large bowl combine chicken, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and bit of the juice and bay leaves. Cover and let marinate refrigerated, overnight.

Preheat oven to 350 degrees. Arrange chicken in single layer in shallow pan. Spoon marinade over chicken. Sprinkle with sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Serve with rice and pan juices. Sprinkle generously with parsley.