Chicken Marbella

In a large bowl or ziplock bag, mix to combine the chicken, garlic, salt, oregano, pepper, vinegar, olive oil, prunes, olives, capers, caper juice, and bay leaves. Cover the bowl and chill in the fridge to marinate for at least 2 hours and up to overnight, making sure to mix up the chicken after an hour so it marinates evenly. Preheat the oven to 350F degrees. Nestle the chicken into a baking pan in an even layer. Pour the remnants of the marinade over top. Sprinkle the brown sugar over the top of the chicken and add the white wine. Bake the chicken for 1 hour, basting with the fat in the pan every 20 minutes. For the last 5 minutes, you can broil to crisp up the skin. Allow the chicken to cool for a few minutes and then garnish with parsley and serve.