In a bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, dried herbs, salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and leave overnight to marinate in the fridge.
Preheat the oven to 220℃. Arrange the chicken in a single layer in a roasting tray and spoon the marinade equally. Sprinkle the chicken with brown sugar and pour the white wine around them.
Bake the chicken for 50 minutes, basting frequently with the pan juices until the chicken is cooked (the juices will run clear).
To serve place the chicken with a slotted spoon onto a serving dish, with some prunes, olives and capers around them. Add the fresh herbs on top and serve.
