2 chickens (2 1/2 lbs. each, quartered)
1 head garlic, peeled and chopped
1/4 c. dried oregano
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. capers with a bit of juice
1/2 c. pitted Spanish green olives
6 bay leaves
Salt and freshly ground black pepper to taste
3/4 c. brown sugar
1 c. white wine
1/4 c. Italian parsley or fresh cilantro finely chopped

In a large bowl combine first 10 ingredients. (You can also put into a ziplock bag.) Cover and let marinate, refrigerated overnight.

Preheat oven to 350 degrees F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over evenly. Sprinkle chicken pieces with sugar and pour wine around chicken pieces. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces priced with a fork at their thickest yield clear juice. With slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with some pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. Serve over egg noodles or rice.