Step 1

In a large bowl, combine the vinegar, oregano, garlic, shallots, salt and pepper

Step 2

Add the chicken, coat completely and let marinate, covered, in the refrigerator for 24 hours

Step 3

Preheat the oven to 375°F

Step 4

Heat the oil in a large skillet over medium heat

Step 5

Working in batches, brown the chicken well on both sides, reserving the marinade

Step 6

Place the browned pieces skin-side up in a single layer in a big lasagna pan

Step 7

Deglaze the skillet with the wine and vermouth, reducing by about half

Step 8

Add the reserved marinade, apricots, prunes, olives, capers, bay leaves, ½ cup brown sugar and parsley (except for the garnish)

Step 9

Swirl the ingredients in the liquid until the brown sugar dissolves and bring to a boil again

Step 10

Pour the mixture over the chicken and sprinkle with the remaining 3 tablespoons brown sugar

Step 11

Bake until the chicken is cooked through, about 1 hour

Step 12

Place the chicken on a platter and pour all the ingredients in the pan over the top

Step 13

Sprinkle with the reserved parsley and serve