This iconic dinner-party dish of the 80's is as good as ever and easy enough for a week-night meal. Assemble the day before so it can marinate overnight.
Ingredients
- 1 head of garlic, peeled and finely chopped
- ¼ cup of oregano
- Kosher salt and fresh ground pepper to taste
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 cup pitted prunes
- ½ cup pitted Spanish green olives
- ½ cup capers plus some of their juice
- 6 bay leaves
- ¾ cup brown sugar, divided
- 3 pounds of skin-on, bone-in chicken thighs (12 thighs)
- 1 cup dry white wine
- ¼ cup chopped flat-leaf parsley or cilantro
Directions
- 1Mix first 9 ingredients and ½ cup brown sugar together in a large bowl. Add chicken and use your hands to combine so the chicken is thoroughly coated. Cover and refrigerate overnight.
- 2Take the chicken out of the fridge half an hour before you plan to cook it and allow it to come to room temperature. Heat oven to 350 degrees. Spread chicken, prunes, olives and marinate in a baking dish. Sprinkle remaining ¼ cup brown sugar over chicken. Pour wine around the chicken pieces. Bake for 50 minutes. Remove chicken, prunes and olives from the pan and garnish with chopped parsley or cilantro.
