Chicken Marbella

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

12 bone-in, skin on chicken thighs (preferably air chilled, see notes)

8 cloves garlic (peeled and crushed, see notes)

2 tablespoons dried oregano (or 1/4 cup chopped fresh oregano)

1 teaspoon kosher salt (plus more if needed)

½ teaspoon black pepper (plus more if needed)

¼ cup red wine vinegar

¼ cup olive oil

½ cup pitted prunes (quartered or roughly chopped)

½ cup pitted green olives (halved)

¼ cup capers (plus 1 tablespoon of the juice)

⅓ cup brown sugar

½ cup white wine (or chicken broth)

¼ cup parsley and/or cilantro (finely chopped)

Directions

In a large bowl, mix together the chicken thighs (12), crushed garlic cloves (8), dried oregano (2 tablespoons), kosher salt (1 teaspoon), black pepper (½ teaspoon), red wine vinegar (¼ cup), olive oil (¼ cup), chopped pitted prunes (½ cup), olives (½ cup), capers (¼ cup), and caper juice (1 tablespoon). Cover and refrigerate overnight. If you think of it, stir it around a couple of times as it marinates, but don't worry about this too much.

Preheat oven to 375 degrees F. Using tongs, place the chicken in a baking dish (approximately 9" x 13") in a single layer. Spoon the marinade on top of the chicken. Sprinkle the brown sugar (⅓ cup) evenly on top of the chicken. Pour the white wine (½ cup) around the chicken pieces (being careful not to pour over the chicken so the marinade and brown sugar aren't rinsed off).

Bake for 40-50 minutes, or until chicken is fully cooked (see notes).

Using a slotted spoon, transfer the chicken and solids from the marinade to a serving dish. Sprinkle the chopped parsley and/or cilantro (¼ cup) Spoon a little of the juices on top of everything. Optional: pour the rest of the juices into a gravy boat or similar serving dish to pour over individual servings as needed. I recommend skimming some of all of the fat off.

Serve immediately or allow to cool a bit to room temperature. See notes for more about making this ahead of time.

Notes

We did with boneless, skinless thighs and it was delicious! Cook for more like 30 minutes though

Nutrition

• Calories: 704 kcal
• Total Fat: 48 g
• Saturated Fat: 12 g
• Unsaturated Fat: 32 g
• Trans Fat: 1 g
• Cholesterol: 221 mg
• Sodium: 947 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 18 g
• Protein: 38 g