The dish was popular in Jewish American culture as a staple at holiday celebrations. Of course, it has transcended pockets of the population and expanded to satisfy palates all over.
12 chicken thighs, boneless & skinless
2 teaspoons kosher salt, plus more for serving
1 teaspoon fresh ground pepper, plus more for serving
⅓ cup olive oil
⅓ cup white wine vinegar
1 cup prunes, pitted
1 cup Castelvetrano olives, pitted
¼ cup capers
2 tablespoons caper brine
8 cloves garlic, minced
2 tablespoons dried oregano
3 bay leaves
½ cup dry white wine
⅓ cup brown sugar
2 tablespoons butter
¼ cup minced Italian parsley
Arrange the chicken in a large baking dish and season with salt and pepper.
Add the olive oil, vinegar, prunes, olives, capers, brine, garlic, oregano, and bay leaves, flipping the chicken to coat it completely.
Cover the dish and refrigerate for 3 hours or overnight.
Preheat the oven to 350 F.
Pour the wine around the chicken and top the meat with brown sugar.
Bake for 35 to 45 minutes, until the chicken reaches 165 F.
Transfer the chicken to a serving platter, discard the bay leaves, and spoon the olives and prunes over top.
Season with additional salt and pepper, if desired, and garnish with minced parsley. Keep warm.
Pour the remaining pan juices into a small saucepan, bring to a boil, then stir in the butter.
Serve the sauce on the side.