10 chicken thighs
1 head garlic, mashed
1/4 cup oregano, dried
1/2 cup red wine vinegar or sherry vinegar
3/4 cup olives, green
1/2 cup extra virgin olive oil
1 cup prunes, pitted
1/2 cup capers drained
6 bay leaves
1/4 cup brown sugar
1/2 cup white wine , or sherry or combination
1/4 cup chopped parsley
In a large bowl combine chicken, garlic paste, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and let marinade overnight.
Preheat the oven to 350.
Arrange chicken in a single layer in one shallow baking pan and spoon marinade over it evenly, Sprinkle chicken with brown sugar and pour wine/sherry over just barely covering.
Bake for an hour and a half or until chicken is tender.
After 90 minutes you may have more liquid than you care for. In that case, temporarily remove the chicken pieces. Strain out and also set aside the prunes, olives and capers. Reduce the liquid to approximately 1/2 to1 cup. Return thickened stock, strained items, and liguid to the baking pan
Broil the baling dish for approximately 5 minutes or until the chicken skin has crisped up.
Chop up the parsley , sprinkle over top and serve.
As i like this meal more savory than sweet, I add the prunes but leave out the sugar.
