CARAMELISED CHICKEN WITH SPINACH & WHITE WINE

Serves 4

● 3tbsp olive oil

● 60ml (2¼fl oz) red wine vinegar

● 6 fat garlic cloves, smashed

● 150g (5½oz) pitted prunes, quartered

● 75g (2¾oz) anchovy stuffed olives (from supermarkets, or use regular green olives)

● 8 chicken thighs, skin on

● 1 rounded tbsp soft brown sugar

● 100ml (3½fl oz) white wine

● A few sprigs of fresh oregano

● 200g (7oz) young leaf spinach

● A handful of caper berries (optional)

● Cooked mash or rice, to serve

Put 2tbsp of the olive oil, the red wine vinegar, garlic, prunes and olives into a large bowl. Mix, then add the chicken and turn to coat. Cover, chill and leave to marinate for at least an hour (or overnight if possible).

When ready to cook, preheat the oven to 180°C/fan 160°C/gas 4. Drain off the marinade and reserve. Pat the chicken thighs dry. Heat the remaining oil in a large pan and fry the chicken over a low to medium heat, skin-side down, until golden.

Pour the marinade into a roasting tray. Add the sugar, wine and oregano and mix well. Place the chicken on top. Roast for 30-40 minutes or until crisp and the chicken is done. Remove from the oven. Add the spinach in and around the chicken, together with the caper berries, if using. Cover with foil and cook for 5 minutes until the spinach has just wilted. Serve with piping hot mash or rice.