In a large glass bowl, combine chicken, garlic, oregano, alt, pepper,
vinegar, olive oil, prunes and olives.
Cover and marinate overnight in the refrigerator.
In a large shallow baking pan (or two medium pans- arrange
chicken - skin side up - with the prunes and olives in a single layer.
Pour the marinade over the top.
Sprinkle chicken with brown sugar and pour the wine around it, but
not over the top.
Bake for about one hour at 180°C.
The meat is done when juices run clear (no longer pink)
Remove chicken, olives and prunes from pan an place on heated
Sprinkle with parsley to serve.
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