Chicken with Apricots, Sweet Potatoes and Prune - serve 6

6 chicken breast halves boned
3/4 cup dried prunes
1/2 cup dried apricots
1 tbsp olive oil
3 tbsp white vinegar
1/2 cup dry vermouth
2 garlic cloves, minced
1 1/2 tbsp brown sugar
1 tbsp oregano
1/2 tsp salt
2 cup sweet potatoes, peeled cut into ½-inch cubes

Place the chicken breasts in a medium bowl or casserole. Combine the prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken.
Cover and marinate in the refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the sweet potato cubes in a saucepan with water to cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside.
Remove the chicken from the marinade. Arrange the pieces in a shallow baking pan.
Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350 °F.
For 30-45 minutes, until the chicken and sweet potatoes are fully cooked.