1 (3 to 4-pound) whole chicken, cut into 8 pieces
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 garlic cloves, minced
1/2 cup brown sugar
1/2 cup white wine vinegar
1/4 cup dried oregano
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1/4 cup olive oil
Preheat oven to 350°F (175°C).
In a large bowl, combine the chicken pieces, prunes, olives, capers, garlic, sugar, vinegar, oregano, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to mix well.
In a large, deep, oven-proof casserole or Dutch oven, heat the oil over medium heat. Add the chicken mixture, skin side down, and cook until browned, about 10 minutes.
Turn the chicken over and spoon some of the sauce over each piece. Bake, uncovered, until the chicken is cooked through and tender, basting occasionally with the sauce, about 1 hour.
Serve hot, garnished with the sauce and sprinkled with parsley, if desired.