Chicken Marbella

In large bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and refrigerate for at least 24 hours, up to a couple of days if you need to.

Preheat oven to 350 degrees. Arrange chicken pieces and marinade in single layer in one or two shallow baking pans. Sprinkle chicken with brown sugar and pour wine around and on top of the chicken.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when the juices from the thigh pieces run clear. Breasts cook faster.

With a slotted spoon, transfer everything to a serving platter (except the liquid). Moisten with a few spoonfuls of pan juices and sprinkle with parsley. Pass remaining juices in a sauceboat.

Note: I use an assortment of white and dark meat chicken. I used boneless thighs and breasts with the bone and you can also add legs. White meat will be done a little sooner.