Step 1

Heat olive oil in a large skillet over high heat until shimmering, about 2 minutes. Add the chicken, skinned side down, then cover and cook until deep golden brown, about 10 minutes.

Step 2

Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute.

Step 3

Add the prunes, olives, capers and brine, bay leaves and oregano to the skillet, arranging them evenly around the chicken. Season the chicken with brown sugar, salt and pepper. Pour the chicken broth and vinegar over top and bring to a boil.

Step 4

Reduce heat to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.

Step 5

Carefully transfer the chicken to a serving platter then return the skillet to the stove over high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes.

Step 6

Spoon pan sauce and over chicken and serve.