Ingredients:

  • 1 whole chicken, cut into 8 pieces (approximately 3-4 lbs / 1.4-1.8 kg)
  • 1 cup (240 ml) white wine vinegar
  • ½ cup (120 ml) olive oil
  • 1 cup (150 g) pitted prunes
  • ½ cup (75 g) green olives, pitted and sliced
  • 1 head of garlic, minced (about 10-12 cloves)
  • 2 tablespoons (30 g) dried oregano
  • 1 teaspoon (5 g) black pepper
  • 1 teaspoon salt
  • ½ cup (120 g) brown sugar
  • ¼ cup (60 ml) white wine
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large bowl, whisk together white wine vinegar, olive oil, garlic, oregano, black pepper, salt, and brown sugar. Stir in prunes and green olives.
  2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl or seal the bag, and refrigerate for at least 4 hours or overnight.
  3. Preheat your oven to 350°F (175°C).
  4. Transfer chicken pieces to the baking dish along with the marinade. Pour white wine over the chicken.
  5. Bake for 1 hour, basting with marinade every 20 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Optional: Broil for an additional 3-5 minutes for extra caramelization.
  6. Garnish with chopped parsley and serve hot.