Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        chicken -- cut in pieces
   4      large         garlic cloves -- finely minced
   2      teaspoons     dried oregano
     1/4  cup           olive oil
     1/4  cup           red wine vinegar
   1      cup           pitted prunes
     1/2  cup           dried apricots
   2                    bay leaves
     1/2  cup           green olives -- pitted/sliced
   2      tablespoons   capers
   1      tablespoon    caper juice
     1/2  cup           brown sugar *
     3/4  cup           chardonnay or dry white wine

Preparation:

In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice. Cover and refrigerate 24 hours. Preheat oven to 350F. Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken. Sprinkle with brown sugar and pour Chardonnay around chicken. Bake 45 minutes, basting every 15-20 minutes. With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter. Pour several spoonfuls of pan juices over chicken. Serve remaining pan juices in a sauce boat. Any dry white wine may be substituted for Chardonnay. *Use 1/4 cup brown sugar to start off with, I think 1/2 cup brown sugar may be a bit too much. Source: Fine Wine in Food Cookbook