Preheat oven to 350 degrees
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves
Cover and let marinate, refrigerated, overnight
Arrange chicken in a single layer in one or two large, shallow baking pans
Spoon marinade over it evenly
Sprinkle chicken pieces with brown sugar and pour white wine around them
Bake for 50 minutes to 1 hour, basting frequently with pan juices
Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter
Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro
Place remaining pan juices in a sauceboat
To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter
If chicken has been covered and refrigerated, allow it to return to room temperature before serving
Spoon some of the reserved juices over chicken.
