Chicken Marbella

In a large bowl, combine garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, overnight.

Preheat the oven to 350°F and set two oven racks in the centermost positions.

Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.

Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat. Alternatively, if you prefer a crisper, browner skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp. Then proceed to serve as above.