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Chicken Marbella
Traditional dish · American (Jewish-inspired)
A classic sweet and savory braised chicken dish featuring prunes, olives, capers, and white wine, originating from the Silver Palate Cookbook.
Ingredients
- Chicken thighs, bone-in, skin-on8 pieces
- Olive oil1/4 cup
- Prunes, pitted1 cup
- Green olives, pitted1/2 cup
- Capers, drained2 tablespoons
- Garlic, minced4 cloves
- Dried oregano1 teaspoon
- Bay leaves2
- Dry white wine1/2 cup
- Chicken broth1/2 cup
- Brown sugar2 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh parsley, choppedfor garnish
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Season chicken pieces generously with salt and pepper.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 4
Add prunes, olives, capers, and garlic to the skillet. Sauté for 1-2 minutes until fragrant.
- 5
Stir in oregano and bay leaves.
- 6
Pour in white wine and scrape up any browned bits from the bottom of the skillet.
- 7
Add chicken broth and brown sugar. Bring to a simmer.
- 8
Return chicken pieces to the skillet, nestling them into the sauce. Ensure prunes and olives are distributed evenly.
- 9
Cover the skillet and transfer to the preheated oven. Bake for 45-50 minutes, or until chicken is cooked through and tender.
- 10
Remove bay leaves. Garnish with fresh parsley before serving.
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