If the combination of chicken cooked in vinegar, capers, prunes and olives doesn't sound promising, please stick with it and give this a try!   A quick and easy supper, great flavours and delicious as leftovers - this recipe is inspired by the iconic Silver Palate Cookbook.

8 Large Chicken thighs (bone in)

2 cloves garlic, chopped

1 Tbs dried oregano

2 Tbs red wine vinegar

2 Tbs olive OIl

 About 12 soft, pitted prunes, cut in half

About 12 green olives (stoneless) 

1 Tbs capers, drained

4-5 bay leaves (not essential)

Salt and pepper

1 tsp honey (not essential)

1 glass white wine

2 Tbs flat leaved parsley (or coriander), chopped

Trim the chicken thighs of excess skin and fat, then put in a large bowl and marinate with garlic, oregano, vinegar, olive oil, prunes, olives, capers, bay leaves, salt and pepper (all day or as long as you can!)

Pre-heat oven 180C.   Arrange chicken and all the 'bit's in single layer in a large roasting dish, pour over the wine and honey.   Roast for about 3/4-1 hour, basting when you remember.

Sprinkle with parsley and serve with mashed sweet potato or little 'orzo' type pasta and a green salad.  

Serves 4