INGREDIENTS
- 8 cloves garlic
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 tablespoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup capers
- 1 tablespoon caper brine
- 3 bay leaves
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken legs
- ½ cup light brown sugar
- ½ cup white wine
- ½ cup pitted prunes
- ¼ cup Spanish green olives
- 1 tablespoon freshly chopped Italian parsley
EQUIPMENT
- High Powered Blender (click for my favorite)
- Instant-Read Thermometer Optional
INSTRUCTIONS
- Combine the garlic, red wine vinegar, and olive oil in a blender and blend until the garlic is pureed.8 cloves garlic,¼ cup red wine vinegar,¼ cup olive oil
- Pour the garlic into a bowl. Add the oregano, salt, pepper, capers, caper brine, and bay leaves. Stir well.2 tablespoons dried oregano,1 teaspoon kosher salt,½ teaspoon ground black pepper,¼ cup capers,1 tablespoon caper brine,3 bay leaves
- Place the chicken pieces in a large bowl or a large Ziplock bag and pour the marinade over the chicken. Toss to coat.4 bone-in, skin-on chicken thighs,4 bone-in, skin-on chicken legs
- Place the chicken in the refrigerator for 2-4 hours to marinate.
- Preheat oven to 350°F.
- Place the chicken in a large pan and pour the marinade over the chicken.
- Spread the brown sugar over each piece of chicken. Pour the white wine around the pan, making sure not to pour over the brown sugar.½ cup light brown sugar,½ cup white wine
- Place the pan in the oven and bake for 50-60 minutes. Baste the chicken with the broth from time to time, making sure not to wash the brown sugar off the chicken. When fully cooked, the juices should run clear and the meat should register 165°F.
- Remove the pan from the oven and place the prunes and green olives around the pan. Top with parsley.
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