Chicken Marbella Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
43 mins
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Total Time
58 mins
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Servings
6 servings
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Calories
323 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Chicken Marbella Recipe
Description
Chicken Marbella Recipe involves browning skinless, bone-in chicken thighs in olive oil until deeply golden on both sides. After adding sliced garlic, prunes, halved green olives, capers with brine, dried bay leaves, and oregano, the dish is seasoned with brown sugar, salt, and pepper. Chicken broth and red wine vinegar are poured in before bringing the mixture to a boil and then simmering covered until the chicken is fully cooked and tender.
The prunes provide subtle sweetness, while olives and capers contribute salty, briny notes balancing the rich chicken flavor. Garlic and oregano add herbal depth, while the vinegar adds brightness. The sauce is then reduced uncovered to thicken and concentrate flavors before spooning over the chicken, giving a glossy texture.
This dish works well served with rice, couscous, or crusty bread to absorb the flavorful sauce. The combination of sweet and savory elements makes it a distinctive preparation that stands out from simpler braised chicken recipes.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 ½ pounds chicken thigh skin removed, bone-in, 6 pieces
- 6 garlic thinly sliced, cloves
- ½ cup prunes halved, pitted
- ½ cup green olives halved, pitted, Spanish
- ¼ cup capers drained, plus 1 tablespoon brine
- 3 bay leaves dried
- 1 tablespoon oregano dried
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup chicken broth low sodium
- ¼ cup red 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1chicken thigh with sauce) | |
| Calories | 323kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 179mg | 60% |
| Sodium | 713mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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