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Chicken Marbella with Mediterranean Twist
70% authentic · Mediterranean-inspired American
A flavorful variation of Chicken Marbella incorporating Mediterranean ingredients like sun-dried tomatoes, Kalamata olives, and a hint of lemon zest.
Ingredients
- Chicken thighs, bone-in, skin-on8 pieces
- Olive oil1/4 cup
- Sun-dried tomatoes, oil-packed, drained and chopped1/2 cup
- Kalamata olives, pitted1/2 cup
- Capers, drained2 tablespoons
- Garlic, minced4 cloves
- Dried oregano1 teaspoon
- Dry white wine1/2 cup
- Chicken broth1/2 cup
- Lemon zest1 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh rosemaryfor 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 sun-dried tomatoes, Kalamata olives, capers, and garlic to the skillet. Sauté for 1-2 minutes until fragrant.
- 5
Stir in oregano.
- 6
Pour in white wine and scrape up any browned bits.
- 7
Add chicken broth and lemon zest. Bring to a simmer.
- 8
Return chicken pieces to the skillet, nestling them into the sauce. Ensure olives and sun-dried tomatoes 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
Garnish with fresh rosemary before serving.
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