Chicken Marbella, Updated

Take the chickens and cut them into 8 pieces, removing the backs. You may cut the chickens into more pieces by cutting the breasts in half or in thirds if you have more people to serve or if everyone wants some the breast meat.
Take the cut up chicken and place it into a bag with the olive oil, red wine vinegar, green olives, capers, prunes, bay leaves, garlic, oregano, salt and pepper. Allow it to marinate overnight, 8 hours (read notes).

Preheat the oven to 350 degrees.
Take the chicken and the marinade and place it into an oven safe baking dish. Lay out the chicken in a single layer with the skin up.
Pour the wine on the sides of the chicken and then top with the brown sugar. Bake for 45 minutes to an hour basting frequently (every 10-15 minutes), until the internal temperature reaches 145 degrees. Remove it from the oven covered to sit for an additional 15 minutes.
*IMPORTANT* - the proper temperature for chicken is 165 degrees, so if you aren't going to let it rest covered for the proper time, only remove the chicken when it reaches 165 degrees - though this may overdo the meat.
*Optional - after resting, you can heat your oven to broil and place the chicken uncovered under the broiler to crisp up the skin. This isn't mandatory, but creates a great crust.
After resting and optionally broiling, take your chicken and marinade ingredients (olives, prunes, capers) and transfer to plates. Spoon the sauce mixture over the chicken.
Serve up your chicken marbella with your carb and vegetable(s) of choice - recommended is risotto, crusty bread or fresh pasta as well as steamed asparagus or a fresh salad.