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One Pan Chicken Marbella Thighs Recipe

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4.3 from 38 reviews

This One Pan Chicken Marbella Thighs recipe is a delicious and easy Mediterranean-inspired dish featuring tender chicken thighs cooked with a flavorful paste of olives, prunes, garlic, capers, and anchovies, enhanced with herbs and complemented by a savory broth and white wine sauce. Perfect for a hassle-free, savory meal with a balance of tangy and sweet flavors.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Paste

  • 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

Chicken

  • 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

Instructions

  1. Prepare the paste: In a food processor, combine ⅓ cup pitted green olives, ⅓ cup pitted prunes, 3 tablespoons extra-virgin olive oil, 4 peeled garlic cloves, 2 tablespoons drained capers, 3 rinsed anchovy fillets, 1 teaspoon dried oregano, ½ teaspoon cracked pepper, ¼ teaspoon kosher salt, and ¼ teaspoon red pepper flakes. Pulse until smooth to create a flavorful marinade paste.
  2. Prepare the chicken: Remove skin from 3 pounds of bone-in, skin-on chicken thighs. Lightly coat the chicken thighs with 1 teaspoon extra-virgin olive oil to help with browning and flavor.
  3. Marinate the chicken: Rub the olive and prune paste all over the chicken thighs thoroughly to ensure each piece is well coated with the flavorful mixture. Let it marinate briefly at room temperature or, ideally, refrigerate for 30 minutes to allow flavors to penetrate.
  4. Cook the chicken: Heat a large oven-safe skillet or pan over medium-high heat. Place the chicken thighs, skin side down, and sear until golden brown, about 5-7 minutes. Flip and brown the other side for about 4 minutes.
  5. Add liquids and additional ingredients: Pour in ¾ cup low-sodium chicken broth and ⅓ cup dry white wine, scraping up any browned bits from the pan. Add ⅓ cup pitted green olives, 1 tablespoon capers, 3 dried bay leaves, and ⅓ cup diced pitted prunes around the chicken.
  6. Braise the chicken: Reduce heat to low, cover the skillet, and let the chicken simmer gently in the liquid for about 25-30 minutes until tender and cooked through, allowing the flavors to meld beautifully.
  7. Finish and garnish: Remove the bay leaves and sprinkle 2 tablespoons minced fresh parsley over the dish for a fresh, herbal finish. Serve immediately, spooning the sauce and fruit around the chicken thighs for an elegant presentation and taste.

Notes

  • Removing the skin reduces fat content while maintaining moisture from the braising liquid.
  • Marinating the chicken longer (up to 2 hours) enhances flavor absorption.
  • This recipe can be cooked in a Dutch oven if an oven-safe skillet is unavailable.
  • Serve with crusty bread or over couscous or rice to soak up the delicious sauce.
  • Adjust caper and olive quantities based on salt tolerance, since both ingredients add saltiness.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Find it online: https://allyumcooks.com/one-pan-chicken-marbella-thighs-recipe/