One baking dish, so easy and flavorful! Garnish with chopped parsley and chopped smoked almonds. Serve with steamy white rice or crusty bread to sop up the juices.
Prunes, sliced green olives, chopped garlic, dried oregano, bay leaves, olive oil, dry sherry, seasoned rice vinegar, salt and pepper.
Combine all the ingredients in the baking dish, add the chicken thighs and coat with the mixture, then top chicken with a sprinkle of sugar. Bake at 350 until the chicken is cooked and the skin is brown and beautiful.
This recipe was adapted from Chocolate & Zucchini blog and originally came from the Silver Palate cookbook by Julee Rosso (an Alpha Phi, AOE). Thanks for the delicious idea, Clotilde!
