Chicken Marbella

Directions

1. 1
   In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper to taste.
2. 2
   Add the chicken pieces and turn to coat.
3. 3
   Refrigerate overnight.
4. 4
   Preheat the oven to 350 degrees.
5. 5
   Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly.
6. 6
   Pour in the wine and sprinkle the chicken with the brown sugar.
7. 7
   Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown.
8. 8
   (When basting, do not brush off the sugar.
9. 9
   If the chicken browns too quickly, cover lightly with foil.)
10. 10
    Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm.
11. 11
    Place the roasting pan over medium heat and bring the pan juices to a boil.
12. 12
    Reduce to about 1/2 cup.
13. 13
    Strain into a heatproof bowl, add the parsley and pour over the chicken.