- 4 cloves garlic
- 1 tbsp chopped oregano leaves or ½ tsp dried
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup prunes
- ¼ cup green olives
- ¼ cup capers in brine
- 3 bay leaves
- 12 boneless, corn-fed chicken thighs (skin on)
- ½ cup brown sugar
- ½ cup white wine
- 1 tbsp chopped parsley
- In a large bowl, place garlic, oregano, vinegar, oil, prunes, olives, capers with some brine, bay leaves, salt and pepper. Stir to combine
- Arrange the chicken in a single layer in a roasting or baking dish and spoon marinade over chicken. Toss together and leave overnight in the fridge.
- Preheat oven to 180 degrees
- Making sure the chicken is skin-side up in the dish, sprinkle chicken with brown sugar. Pour white wine over chicken.
- Place chicken in oven and bake, basting occasionally, till chicken is cooked and skin is golden – 45 mins to an hour.
- Toss chicken in juices and serve hot sprinkled with parsley. Goes well with mashed potatoes, rice or pasta.