Combine the olive oil, vinegar, prunes, dates, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade, make sure the chicken is fully coated.
Pop in the fridge overnight if possible.
Preheat the oven to 180dgrs.
Place the chicken, skin side up, and the marinade in to a large roasting tin. Pour the wine around the chicken. Sprinkle with the brown sugar, generous pinch salt, and a crack of black pepper.
Roast for 25-35mins. Remove the pan from the oven, cover tightly with tin foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Serve with warm Autumn lentil salad
* 4tbsp good olive oil
* 4tbsp good red wine vinegar
* 55g pitted prunes
* 55g pitted dates
* 150large green olives, pitted.
* Jar capers
* 6 bay leaves
* 6 garlic cloves
* 1tbsp dried oregano
* salt and pepper
* 6 chicken supremes or chicken thighs
* 50g brown sugar, lightly packed
* Large glass white wine (plus one for yourself..)
