Weeknight Chicken Marbella
The chicken Marbella recipe from "The Silver Palate Cookbook" offers rich, deep flavors, albeit with a time-consuming overnight marinating process. This quick version eliminates the need for marinating, making it perfect for last-minute cravings or busy weeknights. Chicken thighs are seared until deeply golden brown, enhancing their flavor by rendering the fat. Compared to the original, this version is less sweet, but you can adjust by using ⅓ cup of brown sugar if desired. Don't miss out on the delightful reduced pan sauce; ensure you have a crusty loaf of bread on hand for soaking up every last drop.
Ingredients
- 1 tablespoon of extra-virgin olive oil
- 6 bone-in skin-on chicken thighs (approximately 2½ pounds)
- Kosher salt and freshly ground black pepper
- 5 cloves of garlic thinly sliced
- ½ cup of pitted prunes
- ½ cup of pitted Spanish green olives
- ¼ cup of drained capers plus 1 tablespoon of caper brine
- 3 fresh or dried bay leaves
- 2 tablespoons of fresh oregano chopped, or 1 tablespoon of dried oregano
- 2 tablespoons of dark brown sugar
- 1 cup of dry white wine
- ¼ cup of red wine vinegar
Instructions
- Heat the olive oil in a large skillet over high heat until it shimmers and wisps of smoke appear, approximately 2 minutes. Place the chicken in the skillet, skin-side down. Cover and cook until deeply golden brown, approximately 10 minutes. (Covering the chicken helps speed up cooking and prevents oil splatters.) Flip the chicken, cover again, and cook until golden on the second side, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Arrange the prunes, olives, capers, caper brine, bay leaves, and oregano among the chicken pieces. Sprinkle with brown sugar, 1 tablespoon of salt, and ½ teaspoon of pepper. Pour the wine and vinegar over the top and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, for about 15 to 20 minutes.
- Transfer the chicken to a serving platter and return the pan to high heat. Cook the sauce, swirling occasionally, until it is reduced and slightly thickened, about 5 minutes. Spoon the pan sauce over the chicken and serve.