Trim chicken, cut into bite sized pieces. Marinate 8 hours in a mixture of garlic, oregano, salt, pepper, vinegar, oil, prunes, olives, capers and bay leaves.
Preheat oven to 425.
Pour into roasting pan in a single layer. Combine sugar with wine. Pour over chicken mixture.
Bake for 10 minutes. Do not over cook. Add parsley.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 291 (31%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 143.4mg||44 %|
|Sodium 1159.1mg||40 %|
|Potassium 1059.9mg||28 %|
|Total Carbohydrate 115.9g||34 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 113.8g|
|Protein 49.4g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 953
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