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One-Pan Chicken Marbella

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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Yield 6 servings
Category Main Dish
Cuisine Mediterranean-American
Author Lauren Grant

Description

A bold one-pan chicken dinner that can feed a hungry crowd. Serve over couscous, rice, or cauliflower rice. 

Ingredients

Paste

  • cup pitted green olives
  • 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

Chicken

  • 3 pounds bone-in skin-on chicken thighs, skin removed
  • 1 teaspoon extra-virgin olive oil
  • ¾ cup low-sodium chicken broth
  • cup dry white wine
  • cup pitted green olives
  • 1 tablespoon capers
  • 3 dried bay leaves
  • cup pitted prunes diced
  • 2 tablespoons minced fresh parsley

Instructions

  • 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. 
    olive paste in a mini food processor

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.
    olive paste cooking in a skillet
  • Deglaze pan with broth, scraping up any browned bits; stir in wine, olives, capers, and bay leaves.
    broth and olives in a skillet
  • 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.
    chicken thighs in a skillet with broth and olives
  • Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces.
    olive paste being spread over chicken thighs in a skillet with broth and olives
  • 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.

Notes

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. 
I do not recommend using chicken breasts. 

Nutrition

Serving: 1/6 of the recipeCalories: 438kcalCarbohydrates: 18gProtein: 46gFat: 19gSaturated Fat: 4gCholesterol: 193mgSodium: 1475mgFiber: 2.5gSugar: 7g
Keywords chicken marbella, chicken marbella recipe, one-pan dinner
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