Chicken With Prunes, Olives And Capers - cooking recipe

Ingredients

5 chicken legs with thigh (separated)
1/2 cup dried prune, halved (4 oz)
1 cup green olives (or more to taste)
1/4 cup dry white wine
1/4 cup red wine vinegar
3 tablespoons olive oil
3 tablespoons fresh oregano, chopped or 1 -2 teaspoon dry oregano
2 tablespoons capers (with juice)
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or more if you like more heat)
salt
2 bay leaves
1/2 cup brown sugar, packed
1 -2 tablespoon chopped fresh basil (to garnish)

Preparation

Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
In a casserole dish, arrange the chicken in a single layer.
Pour the marinade over the chicken.
Sprinkle the brown sugar evenly over the chicken.
Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
Remove the chicken to a large platter, and top with remaining pan juices.
Remove the bay leaves before sprinkling the chopped basil over the chicken.
Serve immediately.