INGREDIENTS
• 1 tablespoon extra-virgin olive oil
• 6 bone-in, skin-on chicken thighs (about 2½ pounds)
• Kosher salt and freshly ground black pepper
• 5 garlic cloves, thinly sliced
• ½ cup pitted prunes
• ½ cup pitted Spanish green olives
• ¼ cup drained capers, plus 1 tablespoon caper brine
• 3 fresh or dried bay leaves
• 2 tablespoons fresh oregano, chopped, or 1 tablespoon
dried oregano
• 2 tablespoons dark brown sugar
• 1 cup dry white wine
• ¼ cup red wine vinegar
PREPARATION
1. Heat olive oil in a large
skillet over high until shimmering and tiny wisps of smoke
are visible, about 2 minutes. Add chicken, skin-side down,
cover and cook until deep golden brown, about 10 minutes.
(Covering the chicken speeds up the cook time and prevents
the oil from splattering all over your stovetop.) Flip
chicken, cover again and cook until golden on second side,
about 5 minutes. Add garlic and cook, stirring, until
fragrant, 1 minute.
2. Arrange prunes, olives,
capers and brine, bay leaves and oregano in between chicken
pieces. Sprinkle with brown sugar, 1 tablespoon salt and ½
teaspoon pepper; pour wine and vinegar over top and bring to
a boil. Reduce to low, cover and simmer until chicken is
cooked through, 15 to 20 minutes.
3. Transfer chicken to a
serving platter and return pan to high heat. Cook sauce,
swirling occasionally, until reduced and slightly thickened,
about 5 minutes. Spoon pan sauce over chicken and serve. |
