braised chicken with olives, capers and prunes
- 5 tablespoons extra-virgin olive oil, divided
- 1/4 cup white wine vinegar
- 3 tablespoons drained capers
- 1 tablespoon chopped fresh oregano
- 1 tablespoon honey
- 3/4 teaspoon kosher salt, divided
- 8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed
- 3/4 teaspoon black pepper, divided
- 16 medium garlic cloves, peeled
- 1 cup dry white wine
- 2 bay leaves
- 24 pitted Castelvetrano olives
- 1 cup dried pitted plums (prunes)
- 1 small orange or Meyer lemon, unpeeled, cut into 1/2-inch slices
> Preheat oven to 350°F.
> Whisk together 1/4 cup oil, vinegar, capers, oregano, honey, and 1/4 teaspoon salt; set aside.
> Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan, meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken; set aside.
> Add garlic to drippings in pan; cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes.
> Stir in olives and plums. Nestle chicken into mixture; pour vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at 350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15 minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.