Marinate overnight in

3 tablespoons salted capers
½ cup olives – green, queen
¼ cup balsamic vinegar
½ cup red wine vinegar
1 teaspoon black pepper
½ cup dried apricots
½ cup dried prunes (pitted)
¼ cup dried oregano
2 cups white wine
A few bay leaves
NZ Flaky Sea Salt to taste

Heat the oven to 180C, place in a baking dish and sprinkle ½ cup brown sugar over.

Cook for 40 – 50 minutes and check the chicken for doneness.

Serve and sprinkle with chopped coriander and flat leaf parsley.