Chicken Marbella (Prunes, Olives & Capers Braise, 60-Minute)
Glossy braised chicken pieces mingle with tender plums and briny bits for a complex finish of sweet, salty and tangy flavors; the sauce reduces to a silky glaze that coats each bite. The combination of dried fruit, green olives and capers gives a layered contrast to the lightly browned skin and juicy meat.
Swap ingredients easily: use bone-in thighs or a mix of thighs and drumsticks for the best texture; prunes can be substituted with dried apricots for a brighter fruit note. If you prefer a less-salty result, rinse the olives and reduce the capers by half; substitute chicken stock for half the wine for a lower-alcohol version.
Serve this dish with boiled new potatoes, buttered couscous or crusty bread to soak up the sauce, and a simple green salad or steamed greens on the side. It’s make-ahead friendly — flavors deepen after a day in the refrigerator and it reheats beautifully for an easy weeknight dinner or relaxed dinner-party centerpiece.
How to Make It
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1
Preheat the oven to 375°F (190°C). Pat the chicken dry and season evenly with 1 tablespoon kosher salt and the black pepper.
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2
Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the chicken, skin-side down, until golden and crisp, 5–7 minutes; flip and brown the other side 3–4 minutes. Transfer the chicken to a plate.
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3
Reduce heat to medium. Add the garlic to the pan and sauté 30–45 seconds until fragrant but not browned.
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4
Return the chicken to the pan, skin-side up. Scatter the prunes, olives and capers around and on top of the chicken.
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5
Whisk together the brown sugar, red wine vinegar, white wine, chicken stock and dried oregano; pour the mixture evenly over the chicken. Tuck bay leaves into the sauce.
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6
Bring the braising liquid to a gentle simmer on the stove, then transfer the pan to the preheated oven. Bake uncovered for 30–35 minutes, basting once halfway through, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce is slightly thickened.
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7
Remove the pan from the oven and transfer chicken to a serving platter. Skim off and discard the bay leaves. Spoon the sauce, prunes and olives over the chicken and sprinkle with the remaining 1/2 tablespoon kosher salt and the chopped parsley.
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8
Serve warm with potatoes, couscous or crusty bread to soak up the pan sauce. Store leftovers refrigerated up to 3 days and reheat gently on the stovetop or in a 350°F (175°C) oven until warmed through.