INGREDIENTS
10
bone-in, skin-on chicken thighs, bone-in skin-on
1
Bay leaf, dried
3 cloves
Garlic
1 lb
Pearl onions
1
Polenta or mashed potatoes, Cooked
6 oz
Prunes, pitted
2 tsp
Thyme, fresh
1 cup
Chicken broth, low-sodium
1 1/4 cups
Balsamic vinegar
2 oz
Spanish green olives, pitted and halved
1
Kosher salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
2 tbsp
Butter, unsalted