Description
You’ll love this quick Chicken Marbella recipe made with chicken thighs, prunes and Spanish olives for a flavorful Mediterranean-style dish!
Yield: 6servings | Serving Size: 1chicken thigh with sauce)
Ingredients
1tablespoonextra-virgin olive oil
2 ½pounds6 bone-in chicken thighs, skin removed
6garlic cloves, thinly sliced
½cuppitted prunes, halved
½cuppitted Spanish green olives, halved
¼cupdrained capers plus 1 tablespoon brine
3dried bay leaves
1tablespoondried oregano
1tablespoonbrown sugar
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
1cuplow sodium chicken broth
¼cupred wine vinegar
Instructions
- Heat olive oil in a large skillet over high heat until shimmering, about 2 minutes. Add the chicken, skinned side down, then cover and cook until deep golden brown, about 10 minutes.
- Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute.
- Add the prunes, olives, capers and brine, bay leaves and oregano to the skillet, arranging them evenly around the chicken. Season the chicken with brown sugar, salt and pepper. Pour the chicken broth and vinegar over top and bring to a boil.
- Reduce heat to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
- Carefully transfer the chicken to a serving platter then return the skillet to the stove over high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes.
Spoon pan sauce and over chicken and serve.
Last Step:
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Nutrition
Serving: 1chicken thigh with sauce), Calories: 323kcal, Carbohydrates: 14g, Protein: 38g, Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 179mg, Sodium: 713mg, Fiber: 2g, Sugar: 8g
