This recipe is great eaten alone, with rice/orzo or potatoes. And don't worry if you have leftovers (which you most likely won't), it is actually better, in my opinion, the day after when reheated or eaten cold.
On another note, I am having this tonight for dinner at my Shabbos table. This is a sneak peak for anyone coming tonight :)
2 Chickens (16 pieces)
1 Head of Garlic, minced
¼ C. Dried Oregeno
½ C. Red Wine Vinegar
½ C. Olive Oil
1 C. Prunes (Or as i like to say, dried plums)
½ C. Spanish Green Olives
½ C. Capers and a bit of juice
6 Bay Leaves
3/4 C. Brown Sugar (or 1/2 C. Agave)
1 C. White Wine
¼ C. Fresh Cilantro or Parsley for garnish
Preheat oven to 350. Combine all ingredients together (except last 3) and marinate overnight. Put in pan and sprinkle on the brown sugar and wine. Bake for 1 hour, basting with the juices. Sprinkle on the garnish.