Prune and Olive Chicken

Ingredients

• 2  bay leaves 
• 0.3 cup brown sugar packed
• 2 tablespoons capers with liquid
• 3 pound meat from a rotisserie chicken whole skinless cut into pieces
• 0.3 cup cooking wine dry white
• 1 tablespoon parsley fresh chopped for garnish
• 3 cloves garlic minced
• 8 small olives green
• 2 tablespoons olive oil 
• 1 tablespoon oregano dried
• 0.3 cup prune- cut to pieces pitted halved
• 2 tablespoons red wine vinegar 
• 6 servings salt and pepper to taste

Equipment

• bowl
• oven
• baking pan

Directions

1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper.
2. Mix well.
3. Spread mixture in the bottom of a 10x15 inch baking dish.
4. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
5. When ready to prepare, preheat oven to 350 degrees F (175 degrees C).
6. Remove dish from refrigerator.
7. Sprinkle brown sugar on top and pour white wine all around chicken.
8. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking.
9. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.