INGREDIENTS
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1/3 cup white wine
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2 tablespoons brown sugar
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1-1/2 teaspoon dried oregano
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3 tablespoons red wine vinegar
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salt and pepper
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6 garlic cloves, smashed
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1 tablespoon capers
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1/2 cup prunes
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1/3 cup pitted green olives
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4 small chicken legs and 4 thighs (about 2-1/2 pounds)
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1/4 cup fresh flat-leaf parsley, chopped
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1 cup long-grain white rice