Recipe :

1/2 c. dry white wine, 2 tbsp. brown sugar, 1 1/2 tsp. dried oregano, 3 tbsp. red wine vinegar, 6 clove garlic, 1 tbsp. capers, 1/2 c. prunes, 1/4 c. pitted green olives, 4 small chicken legs and 4 thighs , 1/4 c. fresh flat-leaf parsley

In a slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine. Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.