Heat 1 TBSP of olive oil in a skillet over medium high heat. Sear the chicken, skin-side down, for 3-4 minutes or until browned and crispy. Flip and brown on the other side, another 3-4 minutes, then remove from the pan and set aside.

Turn the heat to medium and sauté the onion until translucent and starting to wilt, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes, then deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Add the fresh thyme and rosemary and cook until the wine has reduced, another 5 minutes or so.

Next, add the crushed tomatoes and heat to a rolling simmer. Nestle in the browned chicken thighs, skin-side up, along with the prunes. Pour the chicken stock around the chicken, ensuring that some of the skin remains unsubmerged. Heat to a simmer, cover and cook for 20 minutes, then remove the lid from the pan and continue cooking another 10 minutes, until the chicken is fork tender and the sauce has reduced.

To serve, pour in the red wine vinegar and garnish with fresh parsley!