Ingredients:

12 chicken thighs 

8 cloves garlic peeled and crushed (see notes)

2 tablespoons dried oregano (or 1/4 cup chopped fresh oregano)

1 teaspoon kosher salt plus more if needed

½ teaspoon black pepper plus more if needed

¼ cup red wine vinegar

¼ cup olive oil

½ cup pitted prunes quartered or roughly chopped

½ cup pitted green olives halved

¼ cup capers (plus 1 tablespoon of the juice)

⅓ cup brown sugar

½ cup white wine or chicken broth

¼ cup parsley and/or cilantro finely chopped

Directions:

In a large bowl, mix together the chicken thighs (12), crushed garlic cloves (8), dried oregano (2 tablespoons), kosher salt (1 teaspoon), black pepper (½ teaspoon), red wine vinegar (¼ cup), olive oil (¼ cup), chopped pitted prunes (½ cup), olives (½ cup), capers (¼ cup), and caper juice (1 tablespoon). Cover and refrigerate overnight. If you think of it, stir it around a couple of times as it marinates, but don't worry about this too much.

Preheat oven to 375 degrees F. Using tongs, place the chicken in a baking dish (approximately 9" x 13") in a single layer. Spoon the marinade on top of the chicken. Sprinkle the brown sugar (⅓ cup) evenly on top of the chicken. Pour the white wine (½ cup) around the chicken pieces (being careful not to pour over the chicken so the marinade and brown sugar aren't rinsed off).

Bake for 30-40 minutes, or until chicken is fully cooked (if bone in needs more time)

Using a slotted spoon, transfer the chicken and solids from the marinade to a serving dish. Sprinkle the chopped parsley and/or cilantro (¼ cup) Spoon a little of the juices on top of everything. Optional: pour the rest of the juices into a gravy boat or similar serving dish to pour over individual servings as needed. I recommend skimming some of all of the fat off.

Serve immediately or allow to cool a bit to room temperature.  

Nutritional Information: