Spread out the chicken breasts in baking dish. Combine garlic, oregano, vinegar, olive oil, prunes, apricots, olives, capers and bay leaves. Season with pepper. Pour the mixture over the chicken and refrigerate overnight.
The next day, sprinkle brown sugar over the top of the marinated chicken, add the wine and bake in a moderate oven at 180°C for 45 minutes.
Serve with buttered couscous and a green salad.