Chicken in White Wine with Olives and Dried Fruit

Use about 2-3 lbs of boneless breasts and thighs (you can use meat on the bone if you prefer)

Start by marinating the chicken in a bowl with 1/2 bulb of garlic minced, 2 T oregano, coarse salt, pepper, 2 T red wine vinegar, 1/4 c olive oil, 1/2 cup dried apricots, 1/2 cup prunes, 1/4 cup figs (optional), 3 T capers, and 1/2 c whole pitted olives.

Let marinate for a few hours. Preheat oven to 350. Put the chicken in a roasting pan. Keep the marinating liquid and add 3/4 cup white wine and 1/2 brown sugar. Pour this over the chicken. Cook covered for 30 minutes and then uncovered for 30 minutes. Once chicken is done, remove from oven. Place on serving platter and top with 1/4 cup chopped parsley.