Trim chicken thighs, as desired. Place in a large Ziplock baggie, along with prunes, olives, capers, and bay leaves. Set aside.

In a small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper.

Pour marinade into the baggie, seal, and gently shake / massage to coat everything in marinade.

Chill overnight.

Get a medium campfire going, or get your charcoal on the go.

Pour the wine into a large cast iron skillet. Heat over your grill or fire just until the wine starts to simmer.

Add the entire contents of the marinated chicken baggie to the pan. Arrange the chicken so it’s a single, evenly spaced layer, then sprinkle with the brown sugar.

Cover pan and cook for 15 minutes.

Flip the chicken pieces, re-cover the pan, and continue cooking for another 10 minutes, or until the chicken reaches an internal temperature of 165 F when an instant read thermometer is inserted.

Remove the lid and continue cooking until the sauce thickens.

Flip the chicken pieces one last time, sprinkle with fresh parsley, and serve hot, with potatoes, rice, or a side salad if desired.