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Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 5 Minutes

Cooking Time: 60 Minutes

Ready In: 180 Minutes


  • ¼ pound caper berries (or 2 tablespoons regular capers)
  • ½ cup pitted dried dates, halved
  • 1 tablespoon Dijon mustard
  • ¼ cup dry white wine
  • 4 cloves garlic, minced
  • 1 pint cherry or grape tomatoes, halved
  • 2 tablespoons olive oil
  • ¼ pound pitted Kalamata or Nicoise olives
  • 4 sprigs fresh oregano (optional)
  • ¼ cup red wine vinegar
  • 1 teaspoon sea salt
  • 2 large shallots, quartered
  • 2 pounds boneless skinless chicken thighs


  1. In a re-sealable plastic bag, combine the garlic, mustard, vinegar, oil, salt and chicken
  2. Press out the air and seal tightly
  3. Swish the chicken around until it’s fully coated in the marinade
  4. Refrigerate for at least 2 hours or overnight
  5. Preheat the oven to 375 degrees F
  6. Arrange the tomatoes, shallots, olives, capers, and dates in a large casserole or baking dish (9 x 13 or comparable)
  7. Nestle the chicken in the vegetables, scraping as much of the marinade as possible into the baking dish
  8. Tuck the oregano sprigs, if using, between the chicken thighs
  9. Pour the wine over the vegetables and chicken
  10. Bake in the oven for 1 hour, or until the chicken is tender, browned on top, and the vegetables are caramelized.

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