Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.

4 chicken breast halves*
4 chicken thighs
2 tablespoons minced garlic
2 tablespoons dried oregano leaves
Salt and coarsely ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup currants
1/2 cup pitted whole Spanish olives
1/4 cup capers
3 bay leaves
1/2 cup firmly-packed brown sugar
1/2 cup dry white wine
Chopped fresh cilantro leaves (for garnish)

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

In a large resealable plastic bag, combine garlic, oregano, salt, pepper, wine vinegar, olive oil, currants, Spanish olives, capers, and bay leaves. Add chicken breasts and thighs; seal and let marinate, refrigerated, 12 hours.

Preheat oven to 350°F. Place chicken pieces in a 9x13-inch baking dish. Spoon the marinade over the chicken. Sprinkle chicken pieces with brown sugar and carefully pour white wine into the bottom of the pan. Bake 20 to 25 minutes, uncovered, or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven.

To serve, arrange chicken pieces on serving platter or individual serving plates. Strain Spanish olives, currants, and capers from the pan juices; place over the chicken, and sprinkle with chopped cilantro. Serve remaining pan juices in a sauceboat.

Makes 4 to 6 servings.