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 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.
- 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.