Chicken Marbella
60 min503 kcal each
Skillet chicken thighs braised with prunes, green olives, capers, garlic and oregano in a sweet-sour vinegar sauce. The classic, made in under an hour on the hob.
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Plan this recipeIngredients
for 3 servings- Olive oil1 tbsp
- Chicken thighs, boneless and skinless794 g
- Garlic6 clove
- Prunes, pitted87 g
- Green olives, pitted67 g
- Capers4 tbsp
- Bay leaf3 piece
- Dried oregano1 tbsp
- Brown sugar1 tbsp
- Low-sodium chicken broth240 ml
- Red wine vinegar4 tbsp
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 15 min · cook 45 min- Heat the oil in a large pan over high heat until shimmering, add the chicken, cover and cook until deep golden, about 10 minutes.
- Flip, cover and brown the other side for 5 minutes, then stir in the garlic for a minute.
- Scatter the prunes, olives, capers with a spoonful of their brine, bay and oregano around the chicken; season with the sugar, salt and pepper and pour in the broth and vinegar.
- Bring to the boil, then cover and simmer on low for 15–20 minutes until cooked through.
- Move the chicken to a platter and boil the sauce for about 5 minutes until slightly thickened; spoon over.
- Keeps 4 days in the fridge; the flavour improves overnight. Reheat covered on the hob.
Nutrition
per servingCal
503
Protein
55g
Carbs
27g
Fat
20g
Of 20g of fat per serving, 4.2g is saturated.
