Provencal Chicken Thighs

Serves 6

½ cup pitted Kalamata olives

¼ cup red wine vinegar

¼ cup olive oil

4 medjool dates pitted and chopped

2 garlic cloves minced

2 bay leaves

4 sprigs fresh oregano or 1 teaspoon dried

Sea salt

3 1/2 pounds bone-in skin-on chicken thighs (about 6)

1 small onion cut into 12 wedges

3 medium plum or Roma tomatoes cut into 6 wedges

¼ cup dry white wine or chicken stock

1.         In a large ziplock bag, mix together the olives, vinegar, olive oil, dates, garlic, bay leaves, oregano and 1 teaspoon sea salt. Add the chicken thighs and toss to coat in the marinade. Transfer to the refrigerator and let sit overnight (or at least 6 hours).

2.         Preheat the oven to 375 degrees F.

3.         Arrange the chicken pieces in a large (9×13) casserole or baking dish. Tuck the onion and tomatoes wedges in between the chicken and cover the meat and vegetables with the remaining marinade. Season lightly with salt and pour the wine around the chicken.

4.         Bake for 1 hour, or until the chicken skin is lightly browned and the tomatoes are caramelized.

5.         Serve with any pan juices on the side.