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Chicken Marbella

March 30, 2016 By Lori Leave a Comment

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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?

Chicken Marbella_3 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!

Chicken Marbella_2 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.

Chicken Marbella_1 You have to make this for the family or even for company, it will certainly impress. Enjoy!

Chicken Marbella

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Ingredients
  

Sauce

  • 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

Chicken

  • 2 Tbsp canola oil
  • 8 chicken thighs, bone-in, skin on
  • 3 Tbsp chopped fresh parsley

Instructions
 

  • 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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Filed Under: Chicken, Main Tagged With: capers, chicken, dinner, olives, prunes

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