- 1/2 cup dry white wine
- 2 tbsp. brown sugar
- 1 1/2 tsp. dried oregano
- 3 tbsp. red wine vinegar
- Kosher salt and pepper
- 6 clove garlic
- 1 tbsp. capers
- 1/2 cup prunes
- 1/4 cup pitted green olives
- 4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb. total)
- 1/4 cup fresh flat-leaf parsley
- 1 cup long-grain white rice
In a 3 QT Saucepan, whisk together the wine, brown sugar, oregano, and 2 tbsp. of the vinegar, and 1/4 tsp. each salt and pepper. Add the garlic, capers, prunes, and olives and mix to combine.
Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low until it whistles, gently stir in the remaining tbsp. vinegar and parsley.
Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives, and cooking liquid over the rice.