Combine garlic, oregano, salt and pepper, red wine vinegar, EVOO, prunes, olives, capers (including about half of the brine) and bay leaves in large marinating bag or container. Add chicken pieces and toss.
Marinate overnight in the refrigerator, turning occasionally.
Preheat oven to 350
Place chicken pieces in a single layer in a shallow baking dish (two 9×13 baking dishes work well if serving for 8). Spoon marinade evenly over chicken.
Sprinkle brown sugar over and pour wine around the chicken.
Roast for 50-60 minutes.
Using a slotted spoon, remove chicken pieces, placing on a serving dish. Top with the roasted olives, prunes and capers, and moisten with roasting sauce.