4 chickens, 2 1/2 lbs. each, quartered or chicken pieces
1 head garlic, peeled and finely pureed
1/4 c. dried oregano
Coarse salt
Freshly ground black pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes, halved
1/2 c. pitted Spanish green olives, halved
1/2 c. capers with a bit of juice
6 bay leaves
1 c. brown sugar
1 c. white wine
1/4 c. Italian parsley or fresh coriander, finely chopped

In a large bowl combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate; refrigerate overnight.

Preheat oven to 350 degrees. Arrange chicken in single layer in one or two shallow baking pans and spoon marinade over it evenly. Sprinkle chicken with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently. Chicken is done when thigh pieces are pricked with fork at their thickest and yield clear yellow juice.

Transfer chicken, prunes, olives and capers to platter. Add a few spoonfuls of juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat.

If to be served cool, remove chicken pieces from juice before cooling. Serve at room temperature and spoon a bit of the reserved juice over chicken. Serve hot or room temperature. Serves 10-12 people.

Overnight marinating is essential!