Mediterranean chicken thighs with prunes, olives and capers… what’s not to love?
What would we do without chicken? It’s a staple, a go-to, infinitely versatile, universally-loved, easy to dress-up or dress-down… I could go on and on. Oh yeh… and it’s always in my fridge. I went through a boneless chicken breast phase that lasted for over a decade, then an epiphany; chicken thighs… where have you been hiding all my life?
I can only say that this dish is really really delicious. Savoury and sweet. Moist and tender.
I served it with a side of couscous and veggies, such a huge hit!
I had come across several recipes over the years for Chicken Marbella, ’cause anything with meat combined with fruit gets me every time. It’s usually made with a whole chicken cut up into bone-in parts. Well, I had my trusty thighs in the fridge, so I gave it a try for myself. The results were outstanding. I ended up making it several times and enjoyed the left overs just as much as the original.
You have to make this for the family or even for company, it will certainly impress. Enjoy!
Chicken MarbellaEMAIL Recipe Share on Facebook
- 3 Tbsp canola or olive oil
- 1 Tbsp minced garlic
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- ¼ cup red wine vinegar
- 2 bay leaves
- 1 cup pitted baby prunes
- ½ cup green olives, stuffed or not
- ½ cup white wine
- ¼ cup brown sugar
- ¼ cup capers
- 2 Tbsp canola oil
- 8 chicken thighs, bone-in, skin on
- 3 Tbsp chopped fresh parsley
- Preheat oven to 375ºF.
- Combine all Sauce ingredients in a roasting pan.
- In a large frying pan, heat canola oil over medium-high heat. Cook chicken thighs, skin side down until brown and crisp, about 5-7 minutes. Transfer chicken to roasting pan and nest down into sauce.
- Bake uncovered for 50 minutes or until thickest part of thigh reaches an internal temperature of 160ºF/71ºC.
- Spoon sauce over each piece of chicken, then sprinkle with chopped parsley.
- NOTE: serve remaining liquid AFTER skimming off fat. I used a gravy separator.
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