2 1/2 lb. chicken, cut up
1/2 c. olive oil
1/2 c. red wine vinegar
3 garlic cloves, minced
2 tbsp. dried oregano
1/2 tsp. ground pepper
1 c. pitted prunes
1/2 c. pitted Spanish green olives
1/4 c. capers with juice
2 bay leaves
3/4 c. brown sugar
3/4 c. white wine or dry sherry
2 tbsp. fresh chopped parsley

Marinate chicken pieces 6-8 hours or overnight in olive oil, vinegar, garlic, oregano, pepper, prunes, olives, capers (with juice), and bay leaves. Arrange chicken in single layer in shallow baking dish. Add marinade, wine, brown sugar, and parsley.

Bake in 350 degree oven for 50 minutes to 1 hour or until chicken is done. Serves 4. Good hot, cold, or at room temperature.