Chicken Marbella

Ingredients

• 6  bay leaves 
• 1 cup brown sugar 
• 1 cup brown sugar 
• 3.5 ounce capers 
• 8 pounds chicken pieces mixed
• 1 tablespoon sea salt 
• 1 cup wine dry white
• 0.3 cup parsley fresh chopped
• 1 tablespoon garlic minced
• 0.5 cup olive oil 
• 0.5 ounce oregano dried
• 2 teaspoons pepper 
• 1 cup pimiento stuffed olives 
• 12 ounce prune- cut to pieces dried pitted
• 0.5 cup red wine vinegar 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Combine first 10 ingredients in a large zip-top freezer bag or a large bowl.
2. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
3. Arrange chicken in a single layer in one or two 13- x 9-inch baking pan(s).
4. Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.
5. Bake at 350 for 50 minutes to 1 hour, basting frequently.
6. Remove chicken, dried plums, olives, and capers to serving platter.
7. Drizzle with 3/4 cup pan juices; sprinkle parsley evenly over top.
8. Serve with remaining pan juices.