This is a version of the famous Silver Palate Cookbook recipe and a wonderful make-ahead dish for large group dinners.   Chicken Marbella   4 pounds chicken with some skin on and dark meat  1/4 cup dried oregano  Freshly ground black pepper to taste  1/2 cup oregano white balsamic 1/2 cup garlic extra virgin olive oil  1 cup pitted prunes  1/2 cup pitted green olives (not the kind with pimento!) 1/2 cup capers with a bit of juice  6 Bay leaves  1/2 cup brown sugar  1 cup white wine  1/4 cup curly leaf parsley finely chopped Rosemary salt to taste     In a large bowl combine chicken quarters, oregano, pepper, vinegar, olive oil, prunes, olives, capers, caper juice, and bay leaves. Cover and marinate, refrigerated for at least 2 hours or overnight, turning occasionally.    Preheat oven to 350 degrees.   Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.    Bake for 1 to 1 ½ hours, 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. Salt to taste.   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. Pass remaining pan juices in a sauceboat. This dish is great served over rice.