Roasted chicken thighs with olives and green beans

Ingredients:

• 8 small chicken thighs with skin and bones (1.1 kg)
• 2 teaspoons olive oil
• 3 cloves garlic, thinly sliced
• 3 large sprigs of thyme
• 0.5 cups dry white wine
• 1/3 cup red wine vinegar
• 3/4 cup lightly salted chicken broth
• 2 tablespoons light brown sugar
• 16 different pitted olives
• 8 prunes, halved
• 1 package (340 g) green beans, ends trimmed

Preparation:

1. Preheat oven to 200°C.
2. In a large ovenproof skillet, heat the olive oil over medium-high heat. Pat the chicken thighs dry with paper towels and season with salt and pepper. Place the chicken thighs skin-side down in the hot skillet (they will seal tightly) and cook until the skin is very crisp and golden brown, about 8 minutes.
3. Turn over and lightly brown the other side for 2 minutes. Transfer the chicken to a plate.
4. Drain most of the fat from the skillet, reserving 2 tablespoons. Reduce heat to medium, add the garlic and thyme, and cook until the garlic begins to darken, 1 to 2 minutes. Add the wine, increase heat to high, and cook, scraping the bottom of the skillet with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes.
5. Add chicken broth, brown sugar, olives, prunes, and chicken skin-side up; bring to a simmer. Transfer the pan to the oven and bake until the chicken thighs are cooked through, 15 to 20 minutes.
6. Meanwhile, microwave the green beans according to package directions. Season with salt and pepper to taste.
7. Divide the chicken and green beans among bowls. Continue to simmer the sauce over medium-high heat until thickened, 2-5 minutes. Season with salt and pepper to taste. Pour the sauce over the chicken.