2 chicken maryland (thigh and drum seperated)

3 garlic cloves (minced)

1/4 cup red wine vinegar

6 medjool dates (dried also works, quartered)

2 tbl sp maple syrup

50gm capers (plus tbl sp of caper brine)

1 cup white wine

230gm @alwaysfresh pitted sicilian olives (brine removed)

EVOO

Fresh oregano leaves (garnish)

Place all ingredients except EVOO and oregano into a bowl and bring them all together, making sure your brine is just covering the chicken. Seal bowl and place in fridge overnight.

Pop oven on to 180 degrees Celsius.

Remove bowl from fridge and place in deep tray/oven friendly pot, and evenly spread your mixture, with your chicken pieces poking through. Cook in oven covered for 40 minutes.

Remove your lid/foil and place oven to grill setting and cookout its highest temperature for 15 more minutes, or until golden and charred. Before the grill I drizzle a lil bit of EVOO to help it out with an even char.

Remove from oven and serve onto serving platter, spooning your liquid on top. You can also remove the non liquid parts and then reduce your liquid into a super glossy sauce on your stove. Either is great.

Finish with some fresh and washed oregano leaves. Enjoy.