4 whole chickens, quartered
1 head garlic
1/8 c. dried oregano
6 bay leaves
1/4 c. red wine vinegar
1/2 c. olive oil
1 c. prunes
1/2 c. capers with a little juice

Combine all and pour over chicken in large container. Marinade overnight. To bake, arrange chicken in single layers. Spoon marinade over chicken. Sprinkle with 1 cup brown sugar, pour 1 cup orange juice around chicken. Bake, basting often at 325 degrees for 1-2 hours until chicken is tender and glazed brown.