- 1/2 cup pitted prunes
- 1/2 cup large pitted green olives
- 1/4 cup capers plus 1/2 teaspoon caper brine
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 bay leaf
- kosher salt and freshly ground black pepper to taste
- 4 to 5 skin-on, bone-in chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1/3 cup white wine
- 1 tablespoon minced fresh Italian parsley
- Stir prunes, olives, capers, red wine vinegar, 1/4 cup olive oil, garlic, oregano, bay leaf, salt, and pepper together in a large bowl. Place chicken in bowl and turn to coat completely. Cover bowl with plastic wrap and marinate for at least 4 hours or up to overnight.
- Preheat oven to 375°F (190°C). Remove chicken from marinade and pat dry; reserve marinade.
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Sear chicken, skin-side down, until deep golden brown, about 5 minutes per side.
- Flip browned chicken skin-side up; pour reserved marinade around chicken. Sprinkle brown sugar over the top and pour white wine around chicken.
- Bake in the preheated oven until a thermometer inserted into the thickest part of the thigh reads 165°F (75°C), about 20 minutes. Serve chicken with pan sauce poured over the top.
Don't forego the brown sugar -- it creates a nice caramelized crust atop the thighs and brings extra flavor to complement the briny olives and capers.
What others are saying
Manny Cruz says:
I used Spanish olives and added some lemon juice to this recipe, it was perfection! The saltiness of the capers are to die for. I marinated the chicken overnight, so the next day it was really quick and easy to cook.