- 8 Chicken thighs, preferably bone in
- 4 cloves garlic, crushed
- 1/4 cup fresh oregano or 1 tablespoon dried
- ½ cup red wine vinegar
- 1 cup prunes pitted
- 4 tablespoons olive oil
- ½ cup green or black olives, pitted
- ½ cup capers
- 1 tablespoon lemon juice
- 6 bay leaves
- 1/4 cup brown sugar
- 1 cup white wine
- 1/2 cup chopped parsley
Put all ingredients (except sugar and white wine) in a dish, refrigerate and marinate overnight (or as long as you can).
Preheat oven 180c
Sprinkle brown sugar white wine over chicken and bake uncovered for 50 minutes until chicken is tender, basting every so often.
Transfer chicken to a hot platter and allow the sauce to boil and reduce. This can be done in a saucepan. Serve chicken topped with chopped parsley.
Serve with pasta and salad.