1. Dry the chicken well with paper towels, then sprinkle the skin side with ¼ teaspoon of the salt.
2. Heat a PADERNO Stackable Stainless Steel Cookware 5.4 L covered Dutch oven over medium-high heat. Add the canola oil. When it’s hot, add the chicken, skin side down, and sprinkle with the remaining ¼ teaspoon salt. Cook for 5 minutes.
3. Carefully turn the chicken pieces over, and then scatter the prunes, garlic and thyme sprigs around them. Pour in the white wine. Reduce the heat to medium-low, cover and cook for 35 to 40 minutes or until the chicken is cooked through (a thermometer inserted into the thickest part of the thigh should read 165°F). Transfer the chicken to a serving platter or bowl.
4. Bring the pan sauce to a boil. Boil 5 minutes or until reduced and slightly thickened. Remove and discard the thyme sprigs, but mash the garlic into the sauce. Pour sauce over chicken.
