Ingredients
- 8 cloves garlic minced
- 1 1/2 tablespoons dried oregano
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes quartered
- 1/3 cup pitted green olives halved
- 1/4 cup capers with 1 tablespoon juice
- 3 bay leaves
- 12 bone-in, skin-on chicken thighs
- 5 tablespoons light brown sugar lightly packed
- 1/2 cup dry white wine
- Fresh parsley chopped, for garnish
Instructions
- In a large bowl, combine the minced garlic, dried oregano, kosher salt, black pepper, red wine vinegar, olive oil, prunes, olives, capers, and bay leaves. Add the chicken thighs, and massage the marinade under the skin. Cover the bowl and refrigerate overnight to let the flavors meld.
- Preheat your oven to 375°F. Arrange the marinated chicken in a single layer in a baking dish. Spoon the remaining marinade over the chicken, then sprinkle the light brown sugar evenly on top.
- Pour the white wine around the chicken (avoid washing off the marinade). Bake for about 40-50 minutes, basting occasionally with pan juices, until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken and some of the prunes, olives, and capers from the dish to a serving platter. Discard the bay leaves and drizzle extra pan juices over the top. Garnish with chopped fresh parsley and serve hot or at room temperature.
