• 4 chickens, 2 1/2 lb. each, quartered
• 1 head of garlic, pureed
• 1/4 c dried oregano
• salt and pepper to taste
• 1/2 c red wine vinegar
• 1/2 c olive oil
• 1 c pitted prunes
• 1/2 c Spanish green olives
• 1/2 c capers with a bit of juice
• 6 bay leaves
• 1 c brown sugar
• 1 c white wine
• 1/4 c chopped parsley

Combine all ingredients except brown sugar and white wine, and marinate overnight. 

Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine. 

Bake 50-60 min at 350 degrees, basting often. 

Eat! (Serves 10+, or the leftovers make great chicken salad and sandwiches.)