This wonderful chicken dish will become a firm favourite, it is simple to prepare but, no less for delicious it!
Preheat the oven to gas 6, 200°C, fan 180°C. Combine the red wine vinegar, olive oil, apricots, olives, capers and garlic in a small bowl.
Lay the chicken thighs in a 1.5 litre (2 1⁄2pt) ovenproof dish. Add your mixture and nestle in the bay leaves. Pour in the white wine and sprinkle over the oregano and brown sugar.
Bake for 25 minutes, until the meat has cooked through with no pink showing. Serve with wilted winter greens and baby potatoes.
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