Chicken Marbella
 
 
Author:
Serves: serves 4
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
  1. Preheat oven to 375ºF.
  2. Combine all Sauce ingredients in a roasting pan.
  3. 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.
  4. Bake uncovered for 50 minutes or until thickest part of thigh reaches an internal temperature of 160ºF/71ºC.
  5. Spoon sauce over each piece of chicken, then sprinkle with chopped parsley.
  6. NOTE: serve remaining liquid AFTER skimming off fat. I used a gravy separator.
Recipe by Eat In Eat Out at https://eatineatout.ca/chicken-marbella/