Braised Chicken with Dried Plums
Chicken broth ( or wine )
Red wine vinegar, garlic
Toss the chicken, olive oil, red wine vinegar, garlic, thyme, sea salt, and pepper together and marinade it for 20 to 45 minutes.
Put everything into the large pan with a little extra olive oil.
Once both sides were browned you add the chicken broth (and wine if you have it), plus capers, olives, plums, and bay leaves.
Lower it to medium high heat for about 15 to 20 minutes. Then you remove the chicken and simmer/boil the sauce for a few minutes until it thickens.