Weeknight Chicken Marbella

- 1 tbsp olive oil

- 6 chicken thighs

- 5 cloves garlic, sliced

- 1/2 cup prunes

- 1/2 cup green olives

- 1/4 cup capers, with 1 tbsp brine

- 3 bay leaves

- 2 tbsp fresh oregano

- 2 tbsp brown sugar

- 1 cup dry white wine

- 1/4 cup red wine vinegar

Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and ½ teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.

Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.