Pollo Con Frutta Secca

Ingredients

950 gr chicken
4 garlic
4 gr oregano
60 ml olive oil
60 ml wine vinegar
1 pitted prunes
140 gr apricots
2 bay leaves
65 gr green olives
18 gr capers
16 ml caper juice
110 gr brown sugar
170 gr chardonnay

Instructions

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 350 degrees. 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 quarter cup brown sugar to start off with, I think half cup brown sugar may be a bit too much.