4 chickens
1 head garlic, pureed
1/2 c. dried oregano
coarse salt and pepper to taste
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted Spanish green olives
1/2 c. capers
6 bay leaves

Combine these ingredients and marinate overnight. Place chicken and marinade in shallow baking pan. Sprinkle 1 cup white wine and 1 cup brown sugar.

Bake 1 hour at 350°F, basting frequently. Transfer to serving dish. Sprinkle with parsley.