A bold one-pan chicken dinner that can feed a hungry crowd. Serve over couscous, rice, or cauliflower rice.
- ⅓ cup pitted green olives
- ⅓ cup pitted prunes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 tablespoons capers, drained
- 3 anchovy fillets, rinsed
- 1 teaspoon dried oregano
- ½ teaspoon cracked pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 3 pounds bone-in, skin-on chicken thighs, skin removed
- 1 teaspoon extra-virgin olive oil
- ¾ cup low-sodium chicken broth
- ⅓ cup dry white wine
- ⅓ cup pitted green olives
- 1 tablespoon capers
- 3 dried bay leaves
- ⅓ cup pitted prunes, diced
- 2 tablespoons minced fresh parsley
Heat oven to 400ºF (204ºC) with rack set in middle position.
FOR THE PASTE
Pulse all paste ingredients in a mini food processor until finely chopped, about 10 pulses. Scrape down bowl and continue to process until mostly smooth, 30 seconds. Transfer to a bowl.
FOR THE CHICKEN
Pat chicken dry with paper towels. Sprinkle chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper.
Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add ⅓ cup paste to skillet and cook, stirring constantly, until fragrant and a fond forms in pan, 1–2 minutes. Deglaze pan with broth, scraping up any browned bits; stir in wine, olives, capers, and bay leaves.
Add chicken to pan, nestling into sauce in an even layer. Spoon a splash of sauce over each chicken thigh; transfer pan to oven and and roast, uncovered, for 15 minutes.
Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until sauce is bubbly, paste begins to brown, and meat registers 170–175ºF (77–79ºC), 20–28 minutes longer.
Sprinkle parsley over top and serve with lemon. Optional: serve with rice, cauliflower rice, or couscous.
Serve 6 with a hearty grain side dish and/or salad. Serves 4 when served as is.
SALT: if you’re sensitive to salt, rinse the capes and olives before using. If you love salt like I do, season the chicken thighs with 1 teaspoon kosher salt instead of ½ teaspoon.
PRUNES: you can also use diced dried apricots, dried figs or dates instead of prunes. Due to their seeds, figs will add some crunch and dates will be slightly sweeter.
MAKE-AHEAD: the paste can be made and refrigerated in a glass airtight container for up to 24 hours.
SKIN-ON CHICKEN THIGHS: If you prefer skin-on chicken, sear the chicken, skin-side down, in olive oil in a skillet over medium-high heat until well browned, 8 minutes. Transfer chicken, skin side up, to a plate, and proceed with recipe as written.
- Serving Size: 1/6 of the recipe
- Calories: 438
- Sugar: 7g
- Sodium: 1475mg
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2.5g
- Protein: 46g
- Cholesterol: 193mg
Keywords: chicken marbella, one-pan dinner, chicken marbella recipe