| | Directions | | Preheat oven to 350° Combine chicken, prunes, olives, wine, vinegar, olive oil, oregano, capers and juice, garlic, pepper flakes, salt and bay leaves, cover and marinate in refrigerator at least 30 minutes up to 24 hours. Arrange chicken in single layer in casserole dish. Pour marinade over chicken. Sprinkle sugar over chicken. Wipe edges of casserole dish clean. Bake 50 minutes until chicken is done and golden brown on top. Remove bay leaves and divide chicken among plates. Spoon liquid over chicken and top with basil. |
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| Ingredients | | - |  | 4 chicken legs |
| - | | 4 chicken thighs |
| - | | 1/2 cup dried prunes, halved |
| - | | 1/4 cup green olives, pitted |
| - | | 1/4 cup dry white wine |
| - | | 1/4 cup red wine vinegar |
| - | | 3 tablespoons extra virgin olive oil |
| - | | 3 tablespoons oregano, chopped |
| - | | 2 tablespoons capers, with juice |
| - | | 1 tablespoon garlic, chopped |
| - | | 1/2 teaspoon red chili pepper flakes |
| - | | 1/2 teaspoon Salt |
| - | | 2 bay leaves |
| - | | 1/2 cup dark brown sugar, packed |
| - | | 1 tablespoon basil, chopped |
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