Difficulty: Medium - experience needed
4-6 lbs chicken thighs, bonless if possible
6 cloves of garlic, peeled and finely chopped
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes, chopped
1 cup figs, chopped
1/2 cup pitted Spanish green olives
1/2 cup capers with juice
4 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsle
In a large bowl combine all ingredients except the parsley, cover and let marinate, refrigerated, overnight. The overnight marinating is essential to the moistness of the chicken. The chicken keeps and even improves over several days of refrigeration.
Pre-heat the oven to 350 deg F.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
Sprinkle generously with parsley and serve.