for 4 person

Marinade

½ dl	red wine vinegar
½ dl	olive oil
120 g	pitted prunes
50 g	capers, drained and 3 tbsp of liquid retained
2	garlic cloves, thinly sliced
¼ bunch	oregano, finely chopped
6	chicken thighs, cut in half

To fry

	oil, for frying
½ tsp	salt
2	onions, cut into thin rings
600 g	raclette potatoes, halved lengthwise
¾ tsp	salt
3 dl	white wine
70 g	Kalamata olives, pitted

To roast in the oven

¼ tsp	ground cane sugar
1 tbsp	olive oil
a little	oregano, torn into pieces
a little	sea salt
a little	pepper

How it's done

Marinade

In a bowl, mix the vinegar with all the other ingredients up to and including the oregano. Add the chicken, cover and marinate in the fridge for at least 4 hrs. or overnight.

To fry

Heat the oil in a casserole dish. Remove the chicken from the marinade, set aside the marinade. Salt the chicken, brown the meat for approx. 3 mins. on each side. Remove the chicken. Add a dash of oil, sauté the onions and potatoes in the same pot for approx. 10 mins., season with salt. Pour in the wine and reserved marinade, top with the chicken and olives.

To roast in the oven

Approx. 30 mins. (covered) in the lower half of an oven preheated to 220°C. Remove the lid, sprinkle the sugar over the chicken, cook for a further 15 mins., remove from the oven. Drizzle with oil, garnish with oregano, season.

Show complete recipe