In a covered bowl or marinating dish, mix the chicken pieces, prunes, olives, vinegar, olive oil, capers, oregano, garlic, salt and freshly ground black pepper and bay leaves. Refrigerate for 4 – 6 hours or longer, up to 12 hours.

Preheat oven to 180°C.
Place the marinated chicken and additives with liquid in a roasting dish. Sprinkle with dark cane sugar, pour over the wine and bake, stirring a couple of times, for 50 – 60 minutes. Transfer to a serving dish and sprinkle with parsley and rosemary sprigs.
Serves 6