This Chicken Marbella recipe differs from the original in that it uses anchovy-stuffed olives, which add a wonderful umami richness to the dish, and it uses sherry instead of the regular white wine. If you want to make this for a midweek dinner, start marinating the chicken thighs in the morning before going to work, and then enjoy this simple, delicious one-pot meal when you get home.
Ingredients
8 chicken thighs
6 garlic, smashed
150g of pitted prunes
80g of green olives, stuffed with anchovies
50g of caper berries, or 30g capers if you can’t find them
50ml of red wine vinegar
4 sprigs of oregano
100ml of sherry
1 tbsp of soft brown sugar
salt
pepper
Method
Place the chicken in a bowl with the garlic, vinegar, oregano, prunes, olives, capers, sherry and brown sugar. Season with salt and pepper, stir well to combine everything and leave to marinate overnight
Preheat the oven to 170°C
Drain the chicken from the marinade and pat it dry before cooking (do not discard the marinade). In a big oven-proof bowl, heat a dash of oil and add the chicken thighs, skin-side down. Cook until golden and crisp on one hand, then flip and brown briefly on the other. Remove from the pan and place on a tray.
Transfer the contents of the bowl to the dish, place the chicken thighs on top, skin-side up
Cook for about 40 minutes in the oven, basting the chicken with the marinade every 15 minutes or so. Serve right away.
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