Pollo Con Frutta Secca

Directions

In a large bowl, combine chicken, garlic, oregano, olive oil, vinegar, prunes, apricots, bay leaves, olives, capers and caper juice.

Cover and refrigerate 24 hours.

Preheat oven to 350℉ (180℃).

Arrange chicken in a single layer in a shallow baking pan and spoon marinade evenly over chicken.

Sprinkle with brown sugar and pour Chardonnay around chicken.

Bake 45 minutes, basting every 15 to 20 minutes.

With a slotted spoon, remove chicken, fruit, olives, and capers to a serving platter.

Pour several spoonfuls of pan juices over chicken.

Serve remaining pan juices in a sauce boat.

Any dry white wine may be substituted for Chardonnay.