Ingredients:
- 1 tablespoon of dried oregano
- 2 tablespoons of red wine vinegar
- 8 small green olives
- 2 tablespoons of capers, with liquid
- 1 tablespoon of minced garlic (about 3 cloves)
- ⅓ cup of pitted prunes, halved
- 2 tablespoons of olive oil
- 2 bay leaves
- 1 (3-pound) whole chicken, skin removed and cut into pieces
- ¼ cup of packed brown sugar
- Salt and pepper to taste
- ¼ cup of dry white wine
- 1 tablespoon of chopped fresh parsley, for garnish
Directions:
- Start by combining prunes, olives, capers, olive oil, vinegar, garlic, oregano, bay leaves, salt, and pepper in a medium bowl. Mix these ingredients well.
- Spread the mixture evenly in the bottom of a 10x15-inch baking dish.
- Add the chicken pieces to the dish, stirring and turning them to coat them thoroughly with the marinade.
- Cover the dish and refrigerate it overnight to allow the flavors to meld and the chicken to marinate.
- The next day, preheat your oven to 350 degrees F (175 degrees C).
- Sprinkle brown sugar over the marinated chicken and pour white wine all around the chicken in the baking dish.
- Bake the chicken in the preheated oven for about 1 hour, spooning the juices over the chicken several times as it bakes to keep it moist and flavorful.
- Once the chicken is cooked through and tender, remove it from the oven and transfer it to a serving platter.
- Pour the pan juices over the chicken and garnish it with freshly chopped parsley.
- Serve the chicken hot, with the flavorful juices drizzled over the top.