Marinate the Chicken: Start by placing the chicken pieces in a large bowl or baking dish. Add the garlic, oregano, salt, and pepper. Pour in the red wine vinegar and olive oil, then toss everything well so each piece gets coated. Add the prunes, olives, capers, bay leaves, and brown sugar. Mix gently until evenly spread. Cover and refrigerate for several hours or overnight for deeper flavor.
Prepare for Baking: When ready to cook, preheat the oven to 350°F. Remove the chicken from the fridge and let it sit for about 20 minutes so it cooks evenly. Lightly oil a large baking dish or roasting pan. Arrange the chicken skin side up in a single layer, then spoon the marinade and solids evenly over the top.
Add the Wine: Pour the white wine slowly around the chicken, not directly over the skin. This helps keep the top from washing out while still building a rich sauce underneath. Use a spoon to spread the prunes, olives, and capers so every piece gets some love.
Bake Until Golden: Slide the dish into the oven and bake uncovered for about 50 to 60 minutes. Halfway through, spoon some of the pan juices over the chicken. The skin should turn golden, the sauce should bubble, and the chicken should feel tender when pierced.
Finish and Rest: Once cooked, remove the dish from the oven and let it rest for about 10 minutes. Sprinkle fresh parsley over the top just before serving. This short rest helps the juices settle and deepens the flavor.
