Serve with mashed potatoes, rice or pasta.


4 cloves garlic, finely chopped

½ Tbsp dried oregano*

¼ cup red wine vinegar*

¼ cup olive oil*

½ cup prunes*

¼ cup green olives*

¼ cup capers in brine

3 bay leaves*

Sea salt and freshly ground black pepper*

12 boneless skin-on chicken thighs  

½ cup brown sugar*

½ cup white wine*

1 Tbsp chopped Italian parsley

*may not be included in your Riverside Market Box



In a large bowl place garlic, oregano, vinegar, oil, prunes, olives, capers with some brine, bay leaves and salt and pepper to suit your taste. Remember capers and olives may be salty. Stir to combine.

Arrange chicken in a single layer in a roasting or baking dish and spoon marinade over chicken. Toss together and leave overnight in the fridge.

Preheat oven to 180°C.

Making sure the chicken is skin-side up in the roasting dish and sprinkle chicken with brown sugar. Pour white wine over chicken.

Place chicken in oven and bake, basting occasionally, till chicken is cooked and skin is golden, approximately 45 minutes to 1 hour.

Toss chicken in juices and serve hot sprinkled with parsley. Serve with mashed potatoes, rice or pasta.