8-10 lbs. chicken cut in 1/8ths

1 head garlic, peeled and pureed

Salt and pepper to taste

¼ cup dried oregano

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup pitted green olives

½ cup capers with some of their juice

6 bay leaves

1 cup brown sugar

1 cup white wine

¼ cup chopped cilantro or parsley

In a large bowl combine chicken, garlic, oregano, salt pepper, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and marinate in refrigerator overnight. When ready to cook, preheat over to 350°. Arrange chicken in single layer in baking pans; spoon marinade evenly over all the chicken. Sprinkle brown sugar over chicken, and pour white wine around the pieces. Bake 50 minutes to 1 hour (juices should run clear). You can serve chicken from baking dish or place on player and spoon some of fruit and marinade over chicken. Sprinkle with coriander or parsley.

It can be served at room temperature.

Note: Good with rice, or a simple pilaf.