You need to start this dish the night before you are going to eat it.  It is delicious served over rice.

Ingredients:

• 16 chicken pieces - breasts or thighs - skins removed
• 1 head garlic - peeled and pureed or minced
• 1 cup white wine
• 1 cup pitted prunes
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup capers
• 1 tsp of the caper juice
• 1/2 cup Spanish green olives
• 1/4 cup brown sugar
• 1/4 cup dried oregano
• 6 bay leaves
• salt & pepper to taste

Directions:

1. Place chicken pieces in a large zip-lock bag OR in a large bowl.
2. Mix the rest of the ingredients together
3. If using the bag, pour the mixture over chicken, seal the bag, squeezing out as much air as you can, place the bag in a large bowl and refrigerate overnight.
4. If using the bowl, pour the mixture over chicken in the bowl, cover with plastic wrap and refrigerate overnight.

When you are ready to cook the next day:

1. Oil a baking dish large enough for all the chicken pieces.
2. Place the chicken pieces in the baking dish and pour the marinade over them.
3. Bake uncovered at 350 for 50-60 minutes or until chicken juices run clear