Chicken with juicy plums, dried apricots, green olives, capers, dry white wine and oregano is a festive dish with a stunning aroma. Just mix all the ingredients in the baking dish, marinate and put in the oven and your home will be filled with summer flavors.
Salt the chicken thighs and shins. Then chop 5 cloves of garlic on a small grater and RUB all the chicken pieces with your hands.
Add 1 tbsp of oregano and mix all the chicken pieces well.
Take 5 plums, remove the seeds and cut into slices.
In a baking dish, mix the sliced plums, dried apricots and add a little olive oil.
To the plums and dried apricots, add: green olives, capers with brine, 2 tbsp remaining oregano, Bay leaf, dry white wine and white wine vinegar. Mix everything well.
Put the cooked chicken pieces in a baking dish on the marinade. Mix everything well.
Lay the chicken pieces so that they are skin-up.
Cover the form with the marinade and chicken, cling film, and refrigerate overnight or for 12 hours for marinating.
Preheat the oven to 190 degrees. While the oven is warming up, remove the chicken form from the refrigerator and let it heat up to room temperature for 35-40 minutes. Unpeeled garlic - 5 cloves crush with a knife and also add to the chicken. Sprinkle the chicken skin with brown sugar. Pour all the remaining olive oil around the chicken, avoiding getting it on the chicken's skin.
Bake the chicken for 50-60 minutes, until the skin is Golden brown and the juice is transparent when piercing the meat.
Chicken is very tasty both hot and chilled.
Serve the chicken spread out on a serving platter with capers, olives and plums. The sauce can be poured into a gravy boat.Bon Appetit!