Chicken Marbella - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 2 pounds Chicken Thighs, Boneless/Skinless
• 1 ⁄ 2 cup Red Wine Vinegar
• 1 cup Prunes (pitted)
• 1 cup Green Olives, Pitted
• 1 ⁄ 2 cup Capers
• 2 Bay Leafs (optional)
• 1 ⁄ 4 cup Extra Virgin Olive Oil (divided)
• 1 bunch Fresh Oregano (leaves)
• 2 teaspoons Kosher Salt (divided)
• 1 ⁄ 2 teaspoon Black Pepper (freshly ground)
• 1 head Garlic
• 1 ⁄ 4 cup Brown Sugar
• 1 pound Yukon Gold Potatoes
• 3 cups Arugula