In a large bowl, combine the garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves.
Add the chicken pieces and coat completely with the marinade. Cover and marinate, refrigerated, several hours or overnight.
Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter over your side of choice. We love this served with Creamy Garlic Faux-Tatoes or brown rice. Add some of the pan juices and sprinkle with parsley.