4 chickens, 2 1/2 lbs. each, quartered
1 head garlic, pureed
1/4 c. dried oregano
1/2 c. red wine vinegar
1/2 c. olive oil
1 c. pitted prunes
1/2 c. pitted green olives
1/2 c. capers
6 bay leaves
1 c. brown sugar
1 c. white wine
1/2 c. Italian parsley or cilantro (fresh)
Salt & pepper to taste

Marinate chicken overnight in first 8 ingredients. Arrange chicken in two large pans, pouring marinade over the top. Also add brown sugar and wine and bake at 350 degrees, uncovered for fifty minutes to an hour. Transfer to a serving platter and sprinkle with parsley or cilantro.