Ingredients
1½lbschicken thighs,bone-in skin-on
1½lbschicken drumsticks,bone-in skin-on
2tspkosher salt
1headgarlic,peeled and pureed or grated
3tbspdried oregano,divided
3red plums,pitted and quartered
¾cupdried apricot
⅓cupred wine vinegar
⅓cupolive oil
1cupgreen olives,such as Castelvetrano
½cupcapers in brine
3dried bay leaves
⅔cuplight brown sugar
⅓cupdry rosé wine
6cupscouscous,cooked for serving
⅓cupfresh basil,thinly sliced
Preparation
Season the chicken thighs and drumsticks all over with the salt. Using hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
In a 9×13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight.
Preheat the oven to 375 degrees F.
While the oven preheats, remove the chicken from the refrigerator and let come to room temperature.
Using a paper towel, pat the chicken skin to remove any excess moisture.
Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
Bake the chicken for 35 to 40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160 degrees F and the skin is golden brown.
Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165 degrees F.
Serve the chicken and sauce over couscous and garnish with the basil.
Enjoy!
