Chicken Marbella Recipe
Indulge in this speedy Chicken Marbella recipe featuring tender chicken thighs, sweet prunes, and briny Spanish olives, creating a delicious Mediterranean-inspired meal that you won't be able to resist!
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Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup pitted Spanish green olives
- ¼ cup drained capers plus 1 tablespoon brine
- 3 dried bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup low sodium chicken broth
- ¼ cup red wine vinegar
- 6 garlic cloves
- ½ cup pitted prunes
- 2 ½ pounds 6 bone-in chicken thighs
Instructions
- 1
In a large skillet, warm the olive oil over high heat until it becomes hot and shimmering, which should take roughly 2 minutes. Place the chicken in the skillet, skin-side down, then cover and allow it to cook until it develops a rich golden brown color, approximately 10 minutes.
- 2
Turn the chicken over, re-cover the skillet, and continue cooking until the opposite side is golden, about 5 minutes. Add the minced garlic and sauté, stirring frequently, until the aroma is released, around 1 minute.
- 3
Incorporate the prunes, olives, capers along with their brine, bay leaves, and oregano into the skillet, distributing them evenly around the chicken. Sprinkle the chicken with brown sugar, salt, and pepper. Pour the chicken broth and vinegar over everything and bring the mixture to a boil.
- 4
Lower the heat to a simmer, cover the skillet, and let it cook until the chicken is fully cooked, which will take about 15 to 20 minutes.
- 5
Gently move the chicken to a serving dish, then place the skillet back on the stove over high heat. Cook the sauce, swirling it occasionally, until it reduces and thickens slightly, which should take around 5 minutes.
- 6
Drizzle the sauce over the chicken before serving.