Ingredients:
8 chicken thighs, skin on
4 garlic cloves, finely chopped
2 tablespoons fresh oregano, finely chopped
Salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup dried fruit (prune, raisin or cranberry)
1/4 cup green olives, sliced or halved
1/4 cup capers with 3 tbsp juice
2 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 tablespoons fresh parsley, finely chopped
Instructions:
In a large bowl combine garlic, oregano, salt and pepper, vinegar, olive oil, dried fruit, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely. Cover and let marinate overnight in refrigerator.
Preheat oven to 350F.
Arrange chicken in a single layer in a shallow baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes, basting frequently with the pan juice.
Transfer chicken, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley. Serve remaining juice in a gravy boat.
Recipe Source:ohsweetday
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