In a bowl mix Garlic, Vinegar, Oregano, and Oil. Add Chicken, Capers, Brine, Prunes, Bay Leaves, Salt, and Pepper. Massage well to coat the Chicken, then refrigerate overnight, mixing Chicken periodically.

Preheat the oven to 190 C / 375 F.

In a roasting pan lined with foil, add Chicken (skin side up), and Marinade. Sprinkle Chicken with the Splenda, and pour the Wine around the Chicken.

Roast for 30 minutes, then increase the heat to 220 C / 425 F, roast for 30 more minutes or until caramelized.

Allow Chicken to rest for 10 minutes. In a sauce pan on medium heat, add the drippings, and juices. Bring to a boil and cook down for about 5 minutes, add Cornstarch to thicken gravy.

Serve over Rice.