made the trimmed down version last week for my Diane Magazine followers. For those who want the full on recipe, with my own spin, here goes
lots of juicy, forgiving chicken thighs
red wine vinegar
pimento stuffed olives
peeled garlic cloves
salt and pepper
Place the chicken in a plastic bag, maybe double bag, and add the oil, vinegar, capers, olives, pitted prunes bay leaves and whole cloves of garlic and leave to marinate for 2 days in the fridge.
Place on baking sheet with sides and place all thighs along with all the marinade and prunes.
Sprinkle with brown sugar and pour chicken stock around the chicken. Sprinkle with salt and coarse black pepper.
Bake at 375 for an hour. The chicken will be a gorgeous mahogany like color.