Step 1

Adjust oven rack to middle position and heat oven to 400°F.Make the paste/marinade by pulsing 1/3 cup pitted green olives, 1/3 cup pitted prunes, 1/4 cup extra-virgin olive oil, 4 garlic cloves, 2 tablespoons capers, 1 teaspoon dried oregano, ½ teaspoon pepper, ½ teaspoon kosher salt and ¼ cup white wine in food processor about 1 to 2 minutes

Step 2

Transfer to bowl

Step 3

(Paste can be refrigerated for up to 24 hours.)Use the paste to marinate the chicken, by coating it completely in the paste mixture.Place chicken on a rimmed sheet pan

Step 4

Pour white wine and chicken stock onto the sheet pan, sprinkle the 1 tablespoon of capers, ⅓ cup olives halved and ⅓ cup chopped prunes around the chicken

Step 5

Sprinkle the dish with brown sugar and salt.Bake in the oven for 30 minutes

Step 6

If you would like the meat and veggies to have a bit of char, broil for 3 minutes or until desired caramelization is achieved.Remove the chicken onto a serving dish along with the olives and prunes

Step 7

Pour the warm pan drippings into a small saucepan, bring to a simmer and reduce by half

Step 8

Whisk in cold butter until fully incorporated.Serve chicken along with sauce

Step 9

Enjoy!