Chicken Marbella
Chicken Marbella pairs juicy marinated chicken thighs with sweet prunes, olives, and capers in white wine for a mouthwatering main dish!
Servings: 4 servings
Calories: 654kcal
Ingredients
- 2 tablespoons juice from capers
- ¼ cup olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon oregano
- 2 tablespoons red wine vinegar
- 2 cloves garlic minced
- 4 bone-in skin-on chicken thighs
- 1 cup pitted prunes
- 1 cup green Spanish pitted olives
- 2 tablespoons capers
- 4 bay leaves
- ½ cup white wine
Instructions
- In a large bowl, whisk together the caper juice, olive oil, honey, salt, pepper, oregano, red wine vinegar, and garlic.
- Add the chicken, prunes, olives, capers, and bay leaves to the bowl. Toss to coat everything in the marinade. Cover the bowl with plastic wrap and place it in the fridge. Allow the chicken to marinade for at least 4 hours, preferably overnight.
- Preheat the oven to 375°F.
- Add the contents of the bowl to an 8X8-inch rimmed baking pan. Be sure to arrange the chicken so that it is skin-side up and to distribute the olives and prunes evenly. Pour the wine over the chicken.
- •Cover the baking dish with aluminum foil and bake for 40 minutes or until a meat thermometer inserted into the largest piece of chicken reads 165°F.
- •Remove the foil from the pan, turn on the broiler, and broil the chicken for 5 minutes or until the skin is nice a golden brown.
Nutrition
Calories: 654kcal | Carbohydrates: 41g | Protein: 25g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1334mg | Potassium: 686mg | Fiber: 5g | Sugar: 26g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg