Updated Chicken Marbella

5 T. extra-virgin olive oil, divided

1/4 c. white wine vinegar

3 T. drained capers

1 T. chopped fresh oregano

1 T. honey

3/4 t. kosher salt, divided

8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed

3/4 t. black pepper, divided

16 medium garlic cloves, peeled

1 c. dry white wine

2 bay leaves

24 pitted Castelvetrano olives

1 c. dried pitted plums (prunes)

1 small orange or Meyer lemon, unpeeled, but into 1/2" slices

Whisk together 1/4 c. of the olive oil, vinegar, capers, oregano, honey, and 1/4 t. of the salt; set aside.

Heat remaining 1 T. oil in a skillet over medium-high heat. Sprinkle chicken with 1/2 t. of the pepper and remaining 1/2 t. salt. Working in batches if needed, add chicken to pan, meaty side down, and cook until well browned, 6-7 minutes. Remove chicken and set aside.

Add garlic to pan drippings and cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. Pour mixture into a 6-qt. slow cooker.

Add olives, plums, chicken, vinegar mixture, and citrus to slow cooker. Cover and cook on LOW until chicken is tender, 6-7 hours. Discard bay leaves and sprinkle with remaining 1/4 t. pepper.

Serves 4-6.

Adapted from a Southern Living magazine recipe.