1 (12 oz) package pitted prunes
1 (3.5 oz) jar capers
1 (0.5 oz) bottle dried oregano
6 bay leaves
1 garlic bulb, minced (about 1 TBSP)
1 c pimento-stuffed olives
1/2 c red wine vinegar
1/2 c olive oil
1 TBSP coarse sea salt
2 tsp pepper
8 lbs mixed chicken pieces
1 c brown sugar
1 c dry white wine
1/4 c fresh parsley, chopped
Combine first 10 ingredients in a large zip-top freezer bag or a large bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
Arrange chicken in a single layer in 1 or 2 (13x9) baking dishes. Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.
Bake at 350 for 50 minutes to 1 hour, basting frequently. Remove chicken, prunes, olives and capers to a serving platter. Drizzle with 3/4 c pan juices; sprinkle evenly with parsley.
Serves 8 to 10.
This is a very flavorful dish so you don't want to serve anything to take away from that. I served plain mashed potatoes with it and my supper club friends brought green beans and a simple salad and rolls to go with it. They loved it!