(serves 6-8 people)

This is a perennial recipe. It's a bit like a garden cutting you receive from a friend, and no one knows quite where it came from originally or why it is called what it is. Michael Lee Richards gave me this recipe and every time I ask the origin, he assures me of another book he believes it come from, which I duly check, but with no joy. Anyway this dish is a beauty. Over to you whether you use pitted prunes and olives. I have since been told the dish is from The Silver Palate Cookbook by Julie Rosso and Sheila Lukins published by Doubleday and first published in 1981.


INGREDIENTS
4 cloves garlic (peeled and crushed)
1 tbsp chopped oregano leaves (or 1/2 tbsp dried oregano)
62.5ml (1/4 cup) red wine vinegar
62.5ml (1/4 cup) olive oil
1/2 cup prunes
1/4 cup green olives1/4 cup capers in brine (with some brine)
3 bay leaves flaky sea salt and freshly ground black pepper
12 boneless corn-fed chicken thighs (skin on)
100g (1/2 cup) brown sugar
125ml (1/2 cup) white wine
1 tbsp chopped Italian parsley

METHOD
Preheat oven to 180°C.

To Make Marinade: In a large bowl place garlic, oregano, vinegar, oil, prunes, olives, capers with some brine, bay leaves and salt and pepper to suit your taste. Remember capers and olives may be salty. Stir to combine.

Arrange chicken in a single layer in a roasting or baking dish and spoon marinade over chicken. Toss together and leave overnight in the fridge.

Making sure the chicken is skin-side up in the roasting dish and sprinkle chicken with brown sugar. Pour white wine over chicken.

Place chicken in oven and bake, basting occasionally, till chicken is cooked and skin is golden, approximately 45 minutes to 1 hour.

Toss chicken in juices and serve hot sprinkled with parsley. Serve with mashed potatoes, rice or pasta.