Prune and Olive Chicken

Ingredients

• 3 cloves garlic, minced
• 1/3 cup pitted prunes, halved
• 8 small green olives
• 2 tablespoons capers, with liquid
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 1 tablespoon dried oregano
• salt and pepper to taste
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• 1/4 cup packed brown sugar
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh parsley, for garnish

Directions

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10×15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.