Serves 6

Ingredients:

4 lbs boneless chicken breasts or thigh, cut into equal pieces
1/3 C red wine vinegar
1/3 C olive oil
1/2 head (not clove!) of garlic, peeled and finely pureed
2 T dried oregano
2/3 C pitted prunes
2/3 C Spanish green olives
1/3 C capers, with splash of juice
3 bay leaves
2/3 C dry white wine
1/3 C brown sugar
½ tsp salt
¼ tsp ground pepper
2 T cilantro or Italian parsley

Directions:

1. Mix all ingredient in large bowl.  Divide equally between two gallon-sized zip lock bags and marinate in the fridge overnight. The following day, you can cook all at once to serve 6, but I freeze half for later.
2. Preheat oven to 350°. 
3. Arrange in a single layer in a baking dish.  Cook for 30-35 minutes.
4. Ideally you spoon the marinade over the chicken several times while baking, but I usually set it and forget it.  As long as there’s enough liquid in the pan, your chicken will come out moist.  

Notes:

If cooking from frozen, you may need to add additional wine for more liquid (it will depend on how evenly you divide the ingredients and liquid initially).

Goes well over rice, cauliflower rice, or couscous, or with sweet potato.