Combine the garlic, oregano, salt, pepper, vinegar and olive oil and rub this mixture over the chicken. Place the prunes, apricots, capers, olives and bay leaves in a bowl with the chicken, cover and refrigerate overnight or at least 2 hours.
Preheat the oven to 400ºF (200ºC).Scatter the prunes, apricots, capers, olives and bay leaves on the bottom of a large roasting pan. Place the chicken pieces on top in a single layer, ensuring they cover the apricots and prune. Sprinkle the chicken pieces with brown sugar to cover. Pour white wine around but not on the chicken. Bake for about 45-50 minutes, or until golden brown and the sugar is caramelized.
Using a slotted spoon, transfer the chicken, dried fruits and capers to a serving platter. Drizzle a bit of the pan juices over the chicken. Serve the remaining pan juices in a separate bowl.
1 whole chicken, cut into 8 pieces
4 garlic cloves, peeled and pureed
1 bunch of fresh oregano
Coarse sea salt and freshly ground black pepper to taste
¼-½ cup red wine vinegar
¼-½ cup extra-virgin olive oil
½ cup pitted green olives, or a mix such as Greek, French, Moroccan (optional)
6 pitted prunes
6 dried apricots
½ small jar capers in brine, rinsed
3 bay leaves
¾ cups brown sugar
½ – 1 cup white wine