chicken marbella

5 lbs chicken thighs and breasts (or pheasant if the season dictates) (do not remove all skin as it will add to flavor, moisture and pan juices at end)
1 head of garlic, peeled and finely chopped
1 tsp 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
1 cup dried apricots
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, finely chopped

1. In a large bowl combine chicken and next ten ingredients (through bay leaves). Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350.
3. Arrange chicken in a single layer in two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. 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 juice (rather than pink).
5. With a slotted spoon, transfer to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauce boat.
**makes 10 or more servings