In a large mixing & serving bowl, combine chicken, garlic, oregano, pepper, vinegar, olive oil, prunes, olives, capers and juice, bay leaves, and salt to taste. Cover and let marinate, refrigerated, overnight or minimum 6 hours.
Preheat oven to 350°
Arrange chicken in a single layer on 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 – 60 minutes, frequently basting with juices from pan.
Chicken is finished baking when thigh pieces, pricked with a fork at their thickest part, yield clear yellow juice (rather than pink).
With a slotted spoon, remove the baked chicken, prunes, olives and capers from the baking pans and transfer to a serving platter (preferably one with slightly raised edges).
Spoon some of the pan juices over the chicken, then sprinkle generously with chopped parsley.
Put the remaining pan juices in a small pitcher or gravy boat.
To serve this dish cold, cool to room temperature in cooking juices before transferring to a serving platter. Cover and refrigerate. Allow the chicken to return to room temperature before serving and spoon some of the juices over the dish to preserve moisture.
