1-In a large bowl, combine 8 cloves garlic (minced), 2 tablespoons dried oregano, 2¼ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, ¼ cup red wine vinegar, ¼ cup olive oil, ½ cup pitted prunes, ¼ cup Spanish green olives, ¼ cup capers with a bit of juice, and 3 bay leaves. Add the 2 cut-up chickens (2½ pounds each, quartered, bone-in, skin-on) and coat thoroughly with the marinade, rubbing it under the skin as well. Cover and refrigerate overnight.

2-Preheat the oven to 350°F and arrange two oven racks in the center positions.

3-Place the marinated chicken in a single layer in two 9 x 13-inch baking dishes. Spoon the marinade evenly over the chicken, then sprinkle with ½ cup light brown sugar and pour ½ cup white wine around the chicken.

4-Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the juices run clear from the thickest part of the thigh.

5-For crispier skin, transfer the chicken pieces to a foil-lined baking sheet and broil about 5 inches from the heat source for a few minutes until golden and crisp, watching carefully to avoid burning.

6-Transfer the chicken, prunes, olives, and capers to a serving platter, discarding the bay leaves. Spoon some of the pan juices over the top, sprinkle with 2 tablespoons freshly chopped Italian parsley, and serve the remaining sauce on the side.