Chicken marbella (chicken thighs baked with olives, prunes and capers)

Find the thigh bone, flip the thigh and make two cuts through the skin perpendicular to the bone, about an inch and a half apart, on all 12.

Mix the marinade: crushed garlic, dried oregano, black pepper, kosher salt at 1 teaspoon per pound of meat, a few shakes of cayenne, a little caper brine, red wine vinegar and olive oil; whisk.

Scatter half the halved olives, chopped prunes and capers in the bottom of a container that holds the thighs in one layer.

Lay in the chicken skin side down, spoon marinade over each thigh, flip skin side up, scatter the rest of the olives, prunes and capers over, and spoon over the rest of the marinade.

Press parchment paper onto the surface (optional), cover and marinate in the fridge 24 hours, or at least overnight.

Transfer the thighs skin side up to a large roasting pan, scatter the remaining olives, capers and prunes and excess marinade around them, clearing the tops of the thighs.

Pour over 1 cup of white wine and sprinkle the tops with about half the brown sugar.

Cook in the center of a 350 degree oven for about an hour and 15 minutes to an hour and a half in total.

After about 40 to 45 minutes, baste, sprinkle on the rest of the brown sugar, and return until fork tender but not falling off the bone.

Optionally raise the heat to about 425 for the last 15 minutes for extra browning.

Baste once more so the tops are shiny and sprinkle with chopped parsley.

Serve on mashed potatoes, rice or pasta with the olives, prunes and plenty of the cooking liquid spooned over.