1/4 Cup(s) vinegar, red wine
3 Tablespoon(s) extra virgin oil, olive
1/2 Teaspoon(s) salt
1/4 Teaspoon(s) freshly ground pepper, black
4 Clove(s) garlic
1/2 Cup(s) chopped, pitted prunes
1/2 Cup(s) chopped, dried apricots
1/2 Cup(s) pitted olives, green
3 Pound(s) skinless, bone-in chicken breast
1 Cup(s) dry wine, white cooking
1/2 Cup(s) chopped fresh flat-leaf parsley
Combine vinegar, olive oil, salt, pepper, and garlic in a 13 x 9 inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken, turn to coat. Cover and chill at least 6 hours or overnight.
Preheat oven to 450 degrees.
Pour wine around, but not over, the chicken; let stand 15 minutes. Bake at 450 for 35 minutes or until chicken is done; let stand 15 minutes. Sprinkle with parsley. Cover and refrigerate at least 2 hours or overnight. Remove chicken from the bones; discard bones. Return chicken to fruit mixture; let stand 15 minutes. Serve with a slotted spoon.