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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.