1 whole chicken, 5 lbs., cut into 8-10 pieces
½ head of garlic, peeled and finely pureed
2 tbsp. dried oregano, coarse salt and freshly ground black pepper
¼ cup red-wine vinegar
¼ cup olive oil
½ pitted prunes
¼ cup pitted Spanish green olives
¼ cup capers with a bit of juice
3 bay leaves
2 tbsp. Italian parsley or fresh coriander, finely chopped
Combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and bay leaves in a large bowl. Cover bowl and marinate in refrigerator overnight.
Preheat oven to 350 degrees.
Place chicken in large, shallow baking pan, and spoon marinade over it evenly.
Pour white wine over chicken and sprinkle with brown sugar.
Bake for 50-60 min., basting frequently with pan juices
Transfer chicken, prunes, olives and capers to serving platter with a slotted spoon. Moisten with pan juices, and sprinkle with parsley.