This recipe is credited to my wonderful client Ellen, who shares my love of good food. Thank you Ellen!

• 4 lbs chicken (breasts or thighs, or a combination), cut in pieces
• 6 cloves garlic, cut in halves
• 2 tbsp each dried oregano and thyme
• ½ cup light white or red wine vinegar
• ¼ cup olive oil
• 1/w cup kalamata olives
• ½ cup pitted green olives
• ¼ cup capers with a little juice
• ¼ cup brown sugar
• ½ cup white wine
• Salt and pepper
• Chopped fresh cilantro

In a freezer strength ziploc bag, combine chicken with olive oil, garlic, herbs, salt, pepper, vinegar olives and capers. Marinate in the fridge for 2-3 hours or overnight. Preheat oven to 350 degrees, and arrange chicken in a single layer, spooning marinade over it. Sprinkle chicken pieces with brown sugar and pour wine around them. Bake for 50 minutes, and baste as required. Serve with chopped cilantro, and brown rice. Enjoy!