Spanish Baked Chicken

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons chopped fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• Dash of pepper
• 3 bay leaves
• 1/2 cup golden raisins
• 1/4 cup sliced or halved pitted green olives
• 3 pounds chicken parts
• 2 tablespoons brown sugar
• 1/2 cup dry white wine

Directions

1. In a medium bowl, whisk the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives until combined.
2. Pierce the chicken skin with the tines of a fork or the point of a sharp knife, then add the chicken to the bowl and turn it thoroughly in the marinade. This helps the flavors work their way into the chicken. Cover the bowl and refrigerate for several hours or up to overnight.
3. Pre-heat the oven to 350 degrees F. Arrange the chicken in a 12x8x2-inch baking dish. Stir the wine into the marinade, then pour the mixture over the chicken. Scatter the brown sugar evenly over the top.
4. Bake, uncovered, at 350 degrees F, spooning the pan juices over the chicken now and then, until the chicken is tender, 45 to 50 minutes. Take out the bay leaves before serving.