Combine the olive oil, vinegar, apricots, olives, capers, garlic, oregano, bay leaves (if using), and salt and pepper in a large bowl.
Add the chicken and stir to coat.
Cover the bowl and refrigerate overnight or at least 8 hours.
Preheat the oven to 180 C (350°F)
Arrange the chicken in a single layer in a large, shallow baking pan and spoon the marinade over it evenly.
Sprinkle the chicken pieces with the sugar and pour the white wine around them.
Bake, basting occasionally with the pan juices, until done, about 40 minutes to 50 minutes. When done, the skin should be crisp and brown and juices from the thickest part of the chicken should run clear.