In a 2-gallon ziptop bag, pour in the olive oil, red wine vinegar, prunes, olives, capers and the juice, bay leaves, garlic, oregano, salt, and pepper. 

Close the bag and shake to combine.

Reopen the bag and add the chicken pieces. 

Seal the bag and massage the marinade and chicken together until the chicken is coated completely.

Lay the bag flat in the refrigerator an marinade overnight or up to two days. Flip the bag occasionally to ensure all parts of the chicken are fully marinated.

Preheat the oven to 350 degrees.

Arrange the chicken in a single layer in a shallow roasting pan.

Pour the marinade around the chicken.

Sprinkle the chicken with brown sugar, making sure it coats all the pieces.

Pour the wine into the roasting pan, avoiding the top of the chicken.

Cover the pan tightly with foil.

Bake for 50 minutes.

Remove the foil, baste the chicken with the pan juices, and bake for another 45-50 minutes, or until the chicken is fork-tender and almost falling from the bone.

Remove the chicken to a serving platter with sides and top with the prunes, olives, and capers.

Spoon some of the marinade over the chicken and tent with foil to keep warm.

Place the roasting pan over medium heat and bring to a full rolling boil. 

Allow the sauce to boil and reduce for 5-8 minutes.

Strain into a gravy boat and serve alongside the chicken.

Garnish the chicken with a sprinkle of chopped parsley before serving.