Description
A simple recipe for weeknights when you just can’t seem to find the time…
Ingredients
Scale
- 2 lbs chicken thighs (about 6)
- 1/4 c extra virgin olive oil
- 1/4 c red wine vinegar
- 20 prunes
- 3 bay leaves
- 1/3 c capers plus 2 tsp juice
- 3/4 c large green olives, pitted, such as Castelvetrano, or Cerignola
- 1 small garlic head, minced
- 2 tbsp dried oregano
- 1 tbsp salt
- 1 tsp fresh cracked pepper
- 2/3 cups dry white wine
- 1/3 cups light brown sugar, packed
Instructions
- Mix olive oil, vinegar, prunes, bay leaves, capers & juice, olives, garlic, oregano, salt and pepper in a medium bowl for the marinade.
- Add chicken to the marinade, making sure to coat the thighs.
- Cover or transfer to a gallon sized ziplock bag, and marinate overnight.
- Preheat the oven to 350 degrees.
- Transfer the the chicken thighs and marinade to a roasting pan, skin side up.
- Season with 1 tsp of salt and 1/2 tsp of pepper.
- Evenly distribute the brown sugar on top of the thighs.
- Pour wine around the chicken (not on top).
- Roast for 45-55 minutes.
- Remove from the oven, cover with foil, and allow to rest for 15 minutes.
- Remove bay leaves, transfer to a platter, and serve.