In a large bowl, add the salt and garlic.  Using the back of a large spoon, mash the garlic into the salt until it is a paste.

Whisk in the olive oil, red wine vinegar, prunes, olives, capers with the juice, the bay leaves, oregano, and pepper.

Add the chicken and stir to coat all pieces with the marinade.  Cover tightly and refrigerate overnight.

Preheat the oven to 350 degrees.  

Arrange the chicken, skin side up, in a shallow 9×13-inch roasting dish.  Pour the marinade, prunes, capers, and spices over the chicken.

Pour in the wine and sprinkle the brown sugar over the chicken.

Bake, basting all of the chicken several times until the thickest part of the thigh is tender and juices run clear – about 50 to 60 minutes.  

Remove the pan from the oven.  Using a slotted spoon, remove the chicken to a serving platter and top with the prunes, olives, and capers.  Tent with foil to keep warm.

Pour the pan juices into a saucepan.  Bring the juices to a boil over medium heat.  Simmer and allow the sauce to reduce to about ½ cup.  Remove the bay leaves. Stir in the parsley and pour over the chicken.