Experience a dish that transitions from summer to fall combining the taste of juicy chicken thighs with the fruity flavor of prunes and the tang of green olives and capers. This dish,which can be served hot or room temperature, was adapted from a recipe from the Silver Palate.
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Cook Time | Passive Time |
| 60 minutes | 24 hours |
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Experience a dish that transitions from summer to fall combining the taste of juicy chicken thighs with the fruity flavor of prunes and the tang of green olives and capers. This dish,which can be served hot or room temperature, was adapted from a recipe from the Silver Palate.
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Ingredients
- 4 pounds chicken thighs skin on and bone in
- 1/2 cup extra-virgin olive oil
- 1/2` cup red wine vinegar balsamic vinegar can be substituted
- 12 cloves garlic, minced
- 1/2 cup capers, drained
- 24 pieces prunes, cut in half
- 24 pieces large green pitted olives, cut in half
- 1 tablespoon dried oregano
- 6 dried bay leaves
- 1 teaspoon Kosher salt
- 1 teaspoon coarse ground black pepper
- 1/4 cup brown sugar
- 1/4 cup dry white wine
Servings: people
Instructions
- Place the chicken thighs in a large roasting pan and set aside.
- Prepare the marinade in a medium mixing bowl. Add the olive oil and vinegar and whisk until combined. Add the garlic, caper, prunes, olives, oregano, bay leaves, salt, and pepper. Pour the marinade evenly over the chicken. Cover and refrigerate for a minimum of 3 hours and up to 24 hours.
- Heat oven to 350 degrees. Bring chicken to room temperature. Sprinkle brown sugar between the sugar pieces. Drizzle white wine over the brown sugar. Place in oven and cook for 60 minutes. Check after 20 minutes of cooking and spoon marinade over the chicken pieces. After one hour of cooking if the skin is not crispy brown, bake for another 10 minutes or broil for 2 minutes (watching closely so the chicken skin does not burn).
- When cooked, place the thighs in a large platter in a single layer. Spoon the marinade (with all the ingredients) evenly over the chicken generously. Remove the bay leaves and discard. Serve extra marinade on the side. This dish can be served warm or room temperature.
