- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 11⁄2 pounds Chicken Thighs, Boneless/Skinless
- 1⁄2 cup Red Wine Vinegar
- 1 cup Prunes (pitted)
- 1 cup Green Olives, Pitted
- 1⁄2 cup Capers
- 2 Bay Leafs (optional)
- 1⁄4 cup Extra Virgin Olive Oil (divided)
- 1 bunch Fresh Oregano (leaves)
- 2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 1 head Garlic
- 1⁄4 cup Brown Sugar
- 1 pound Yukon Gold Potatoes
- 3 cups Arugula
1. CHICKEN MARINADE
Place the chicken in a large glass baking dish in one layer. Over top, evenly distribute the vinegar, prunes, olives, capers, and bay leaves. Drizzle most of the olive oil over top - reserve about 1 Tablespoon for the potatoes. Add 4 - 5 whole sprigs of oregano leaves, you can leave them on the center woody stem. Sprinkle with about 1 ½ teaspoon of salt and all of the black pepper. Gently move the pieces around to stir it a bit but nestle everything back into an even layer. Slice the head of garlic in ½ so you can see all of the cloves sliced. Break it apart a bit with your hands and place in with the chicken and marinade.
If you can, leave this in the fridge, covered, overnight and for up to 48 hours.
If you’re cooking it today, that is ok just proceed straight though.
2. PREHEAT THE OVEN TO 350 DEGREES
Remove chicken from the fridge while the oven heats up. Sprinkle the top of the chicken with the brown sugar. Bake in the center of the oven for about 30 - 45 minutes or until the chicken is cooked through and tender. If you pull the edge with a fork, it will gently shred.
Meanwhile, wash the potatoes and dice them into ½” cubes. Place on a lined baking sheet and drizzle with the remaining olive oil (about 1 Tablespoon) and salt (about ½ teaspoon). Toss to coat and roast in the bottom of the oven for about 25 minutes or until tender and golden brown. You can toss them once during cooking to evenly brown.
Divide the arugula among plates and top with the chicken. Spoon the sauce and olives, prunes, capers over top. The hot juices will wilt the arugula and flavor it like a vinaigrette, you can encourage that, or avoid it based on how you spoon it over. Serve potatoes on the side.
Leftovers are particularly delicious.