Ingredients
2 1/4 lbs boneless skinless chicken thighs (12 thighs)
1/2 cup red wine vinegar
3 Tbsp jarred capers (do not drain)
2 Tbsp minced garlic
2 Tbsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
3 bay leaves
Two 9-oz boxes frozen artichoke hearts, thawed
12 large pitted green olives, halved
12 large pitted dates, halved
1/4 cup dark brown sugar (not packed)
3/4 cup dry white wine
Preparation
The night before, toss thighs, vinegar, capers and their brine, garlic, oregano, salt, pepper and bay leaves in a large bowl. Cover and refrigerate overnight.
The next day, position rack in center of oven and preheat oven to 350F. Add chicken thighs and all their marinade into a large roasting pan.
Sprinkle artichoke hearts, olives, dates and brown sugar over and around thighs. Drizzle with wine.
Bake uncovered 1 hour, basting often with pan juices. Let stand 5 minutes before serving.
Serving size: 1 chicken thigh plus 1/3 cup vegetables and sauce
