6 lb. boneless chicken breasts, cut in sm. pieces
3/4 whole head garlic
1/4 c. oregano
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. mixed prunes and apricots
1/2 c. Spanish olives
6 bay leaves, crumbled
1 c. white wine
1 c. brown sugar

Mix marinade of garlic, oregano, vinegar, oil, fruits, olives, bay leaves. Combine with chicken. Marinate 1 to 2 nights in refrigerator. Before cooking add wine and brown sugar. Bake at 350 degrees uncovered. Check after 20 minutes. (Allow to come to room temperature before baking. Serve with rice. Serves 12.)