braised chicken with olives, capers and prunes Recipe

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 1/4 cup white wine vinegar
• 3 tablespoons drained capers
• 1 tablespoon chopped fresh oregano
• 1 tablespoon honey
• 3/4 teaspoon kosher salt, divided
• 8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed
• 3/4 teaspoon black pepper, divided
• 16 medium garlic cloves, peeled
• 1 cup dry white wine
• 2 bay leaves
• 24 pitted Castelvetrano olives
• 1 cup dried pitted plums (prunes)
• 1 small orange or Meyer lemon, unpeeled, cut into 1/2-inch slices