Instructions

1. Divide the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves evenly among two gallon-sized ziploc bags. Add the chicken pieces to both bags and seal tightly. Use hands to distribute marinade evenly around the chicken and refrigerate overnight.
2. Preheat the oven to 350.
3. Arrange chicken pieces in a single layer in a large roasting pan or two large baking pans. Pour white wine around chicken pieces. Depending on the size of the chicken pieces, bake 50-75 minutes, until chicken becomes golden brown and juices run clear. Baste with juices every 15 minutes.
4. Transfer chicken, prunes, and olives to a serving platter and spoon some of the sauce over the chicken. Serve the remaining sauce on the side.