Ingredients:

  • 4 pounds bone-in, skin-on chicken thighs
  • 1 cup white wine vinegar
  • 1 cup olive oil
  • 1 cup prunes, pitted and halved
  • 1 cup green olives, pitted and sliced
  • ½ cup capers, rinsed
  • ½ cup brown sugar
  • 1 tablespoon dried oregano
  • 4 cloves garlic, minced
  • 3 bay leaves
  • Fresh parsley for garnish (optional)
  • 1 cup chicken stock
  • ¼ cup fresh parsley, chopped for garnish

Instructions:

  1. In a large bowl, combine vinegar, olive oil, prunes, olives, capers, brown sugar, oregano, garlic, and bay leaves.
  2. Add the chicken to the marinade
  3. Preheat your oven to 350°F (175°C).
  4. Transfer the marinated chicken (and marinade) into a 9x13-inch baking dish. Pour in the chicken stock.
  5. Bake the chicken for 55-60 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Baste with sauce occasionally.
  6. Once cooked, remove from the oven, and let it rest for 10 minutes. Garnish with chopped parsley before serving.