Chicken Marbella

• 1 (12 ounce) packagepitted bite size dried plums
• 1 (3 1/2 ounce) jar capers, drained
• 1 (1/2 ounce) bottle dried oregano
• 6 bay leaves
• 1 bulb of garlic, minced
• 1 cup pimento stuffed olive
• 12 cup red wine vinegar
• 12 cup olive oil
• 1 tablespoon coarse sea salt
• 4 teaspoons pepper
• 8 lbs mixed chicken pieces
• 1 cup firmly packed brown sugar
• 1 cup dry white wine
• 14 cup fresh parsley, chopped

1. Combine first 10 ingredients in a large zip-top freezer bag or large bowl.
2. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours( but overnight is best), turning chicken occasionally.
3. Arrange chicken in a single layer in 1 or 2 13 x 9 inch baking pans.
4. Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine around pieces.
5. Bake at 350F for 50 minutes to 1 hour, baste often.
6. Remove chicken , dried plums, capers and olives to a serving platter.
7. Drizzle with 1/4 cup pan juices; sprinkle parsley evenly over top.
8. Discard bay leaves.
9. Serve with remaining pan juices.

capers, oregano, bay leaves, garlic, pimento stuffed olive, red wine vinegar, olive oil, salt, pepper, chicken, brown sugar, white wine, fresh parsley

Taken from www.food.com/recipe/chicken-marbella-176809 (may not work)