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Ingredients
- 1/4 cup red wine vinegar
- 3 Tbsp. olive oil
- 5 dried dates, pitted and chipped (about 1/4 cup)
- 3 Tbsp. chopped pitted Kalamata olives
- 2 bay leaves
- 3 Tbsp. garlic, crushed, minced with 1 tsp. salt
- 1 1/2 tsp. dried oregano, or 2 Tbsp. fresh oregano
- Freshly ground black pepper
- 3 pounds bone-in, skin-on, chicken thighs
- 1 small onion, thinly sliced
- 4 plum tomatoes, each cut into 6 wedges
- 3 Tbsp. packed light brown sugar
- 1/4 cup dry white wine
- 2 Tbsp. minced fresh parsley (optional)
Details
Servings 6
Preparation
Step 1
1. Combine vinegar, olive oil, dates, olives, bay leaves, garlic, oregano and pepper to taste in a large container with a lid. Add the chicken and toss well to coat. Let this sit over night in the fridge (or at least 6 hours).
2. Preheat oven to 350 degrees F.
3. Arrange the chicken in one layer in a casserole dish or baking pan. Pour all the marinade from the container over the chicken. Scatter onion slices between the chicken pieces, and wedge tomatoes into crevices around the pan. Sprinkle each piece of chicken with some of the brown sugar, then evenly pour the wine around the dish and over the chicken. Bake for one hour, or until the chicken's juices run clear, the tomatoes are browned and the onions are soft.
4. Sprinkle fresh parsley over the chicken and transfer to a platter if you're not serving in the baking dish.
5. Pour juices from the pan into a small serving bowl and pass this sauce with the chicken.
Make ahead: You can bake the chicken ahead of time and reheat. After baking, refrigerate the chicken in the pan. Reheat together with its sauce in a pot over a low flame.
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